Peach and Passion Fruit Bread
(Percentage of daily recommendation)
|Calorie||241 kcal||(11 %)|
|Protein||6.68 g||(7 %)|
|Fat||6.13 g||(5 %)|
|Carbohydrates||41.83 g||(28 %)|
|Sugar added||4.16 g||(17 %)|
|Roughage||1.39 g||(5 %)|
|Vitamin A||95.89 mg||(11,986 %)|
|Vitamin D||0.29 μg||(1 %)|
|Vitamin E||0.61 mg||(5 %)|
|Vitamin B₁||0.18 mg||(18 %)|
|Vitamin B₂||0.17 mg||(15 %)|
|Niacin||1.88 mg||(16 %)|
|Vitamin B₆||0.06 mg||(4 %)|
|Folate||23.65 μg||(8 %)|
|Pantothenic acid||0.28 mg||(5 %)|
|Biotin||1.17 μg||(3 %)|
|Vitamin B₁₂||0.15 μg||(5 %)|
|Vitamin C||13.17 mg||(14 %)|
|Potassium||243.43 mg||(6 %)|
|Calcium||59.05 mg||(6 %)|
|Magnesium||7.77 mg||(3 %)|
|Iron||1.61 mg||(11 %)|
|Iodine||8.22 μg||(4 %)|
|Zinc||0.23 mg||(3 %)|
|Saturated fatty acids||3.15 g|
Combine the flour in a bowl with the sugar and salt and make a well in the center. Dissolve the yeast with 4-5 tablespoons of lukewarm milk and pour into the well. Dust over with a little flour, cover and leave to rest in a warm place for about 15 minutes.
Meanwhile, peel the mango, remove the flesh from the core and purée. Cut the passion fruit in half, scrape out the marrow and press through a sieve into the mango purée.
Pour the remaining milk, the fruit purée and the butter into the dough. Knead until a smooth dough is formed, which detaches from the edge of the bowl. If necessary add more flour or milk. Place the dough back into the bowl, cover and leave to rise again for about 1 hour.
Rinse the peaches with boiling water, peel and cut into small pieces.
Grease the loaf tin with butter and dust with flour. Add the peaches to the dough and place in the loaf tin.
Preheat the oven to 200°C (approximately 400ºF).
Whisk the egg yolk with the cream and brush the bread with it.
Bake for about 30 minutes until golden brown, checking with a toothpick.
Allow to cool and loosen from the tin.
Serve fresh and with butter if desired.