|One of our trees competing for sunlight.|
Right now, there are several dozens of unwanted mangoes under one of the trees. The tree bears what we call the "common mango". It's a perfectly delicious variety. But we tend to favour other varieties over it. It's just too "common", I guess. That is, however, until the other varieties aren't in season and then we must resort to the common mango.Yesterday, I placed 30 of the mangoes by the roadside, hoping that someone would pass by and take them. No takers, the last time I checked. I get it though - there's a much more delicious variety just a few feet away. They would be much more interested if that tree were not bearing. Later today I will have to pick more up and send them off to pig farmers to serve as feed. Sad, I know. But we can't keep up with the dozens of mangoes it yields each day. Oh to have that problem with an East Indian mango tree.
Years ago, we actually only had common mangoes at our house. I certainly did not turn my nose up at them then. However, the trees were budded (grafted) and new varieties were introduced. Why waste time with the common mango when there is Haden, East Indian, and Julie (St Julian) to consume?
For this mango challah, I did not use the common mango. It's very stringy and just would not be as pleasurable. I went with the Haden. Julie would have been great too. I really love the flavour of that
For this month's Bread Bakers, our host is Mireille of The Schizo Chef. Thanks, Mireille for an awesome theme. Be sure to scroll down to see how the other Bread Bakers used stone fruits this month!
1 recipe of Maggie Glezer's Chernowitzer Challah
2 cups of mango, diced (mangoes should be ripe but firm.)
1 egg + 1 teaspoon of water, for egg wash
Make the dough following Maggie Glezer's directions.
After the first rise, divide the dough into 6 equal pieces. Roll each piece out to a approximately 12" x 5". Fill each piece evenly with diced mango. Put the mango down the center of the dough - avoid the edges. If mango is particularly juicy, allow to drain before using as filling.
Roll each piece into a tight log, stretching the logs to about 18 inches. Braid the logs.
Place the braid on a greased baking sheet. Cover and let sit until doubled.
Before the braid has doubled, preheat the oven to 350 F.
When the braid has doubled, gently brush it with the egg wash. Bake for 40 - 45 minutes.
Let loaf cool completely before slicing.
#BreadBakers - Stone Fruit
- Apricot and Cherry Focaccia by Herbivore Cucina
- Apricot & Pistachio Buns by Baking Sense
- Apricot & Stilton Soda Bread by Baking in Pyjamas
- Apricot Bread by A Day in the Life on the Farm
- Apricot Cranberry Walnut Quick Bread by Spill the Spices
- Apricot Kolaches by Food Lust People Love
- Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
- Big Batch Bran Muffins by What Smells So Good?
- Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
- Cherry Bread with Streusel Topping by Hezzi-D's Books and Cooks
- Cherry Ricotta Muffins by Sneha's Recipe
- Cinnamon Swirl Peach Bread by Kylee Cooks
- Dried Apricot Bread with Walnuts by The Bread She Bakes
- Eggless Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
- Eggless Mini Mango Bread by Sara's Tasty Buds
- Mango and Passionfruit Yeast Bread by Mayuri's Jikoni
- Mango Challah by Passion Kneaded
- Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G'Gina's Kitchenette
- Mango Pull Apart Bread by Gayathri's Cook Spot
- Nectarine-Blueberry Muffins by A Baker's House
- Peach & Nutmeg Sweet Focaccia by The Schizo Chef
- Peach Yogurt Muffins by Magnolia Days
- Plum & Pecan Bread by I Camp in my Kitchen
- Scones with Apricot, Ginger and Brie by Palatable Pastime
- Semolina Bread with Apricots and Sage by Karen's Kitchen Stories
- Spicy Peach Oatmeal Bread by Cindy's Recipes and Writings
- Whole Wheat Nectarine Bread by A Shaggy Dough Story
- Wholewheat Sweet Rolls with Mango Filling by Cook's Hideout
right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.