Mango Chocolate Bread

In a mixing bowl sift together the flours, salt, cinnamon and sugar. Make a well in the middle of the dry ingredients, add the lukewarm water and sprinkle the yeast on top. Stir and set aside for a few minutes, until the yeast dissolves and bubbles appear.

Add the pureed mango and slowly start to mix using the dough attachment of your mixer. Add the melted butter and use the dough attachment to knead the dough until all of the butter is incorporated and the dough comes clean from the sides of the bowl. This should take 2-3 minutes if using a stand up mixer.

Finally add the chocolate chips and knead a little more.

Take the dough out of the bowl, place it in a clean greased bowl, cover with plastic wrap and leave at room temperature until doubled in volume. It’s going to be anywhere from 1 1/2 to 2 1/2 hours depending on your room temperature. Ideal room temperature would be 70 F.

When the dough is doubled, shape it into a log and place it on a baking sheet. Handle the dough as little as possible.

Cover the dough and let rise again for 45 minutes to an hour. Meanwhile heat the oven to 425 F.

Bake the bread in the preheated oven for 35-40 minutes. Then remove it from the oven and allow it to cool and enjoy!