I got this recipe from my mum who got it from her dad who got it from his mum etc. I come from a cuban family and we like to cook and to eat. This recipe has been modified slightly by me as I like baking bread and the person who it came from didn't. I altered it slightly to add to the sweetness and make it a real dessert bread. (Although it is also a nice toasting bread. I also hear it goes well with Ham, but I don't know. I don't eat ham.)

In my house, we ate this bread with homemade mango jelly. It wasn't really a jelly so much as a mango sauce. I will also be posting that recipe. I'll warn you now, these amounts are all approximate, I eyeball everything.

2 large eggs, beaten
1 cup sugar
1/4 cup honey
1 cup warm water
2 envelopes dry yeast (or ~3 teaspoons)
1/4 cup vegetable oil
2 Tablespoons melted butter
6-8 cups of flour
sesame seeds
a bit of egg and salt for glaze

1. Mix 2 tablespoons sugar with luke warm water. add yeast and let sit until frothy.
2. Add remaining sugar, oil, eggs, butter, honey and 1 cup flour.
3. Mix well, until all ingredients are blended together.
4. Add flour until a stiff dough is formed.
5. Turn dough out onto a floured surface and kneed it firmly for several minutes. You want the bread to get nice and gluteny, binding all the flour and sugar and everything together. This will make the brad have a better consistency.
6. Place ball of dough into a greesed bowl and cover with a plastic bag. Allow to rise until double in size. A plastic bag will hold in the moisture and heat better than a cloth.
7. Turn the ball of dough out onto a floured surface and kneed down into its original form. separate the ball into about 12 small protions.
8. Roll out the portions into long 'stick' shapes. PLace on a rgeesed pan and allow to rise. They should rise to be ovular.
9. mix a bit of egg with some salt and glaze the top of the rolls. Sprinkle with sesame seeds.
10. Preheat oven to 350°. Bake for 15-30 minutes (depends on altitude and humidity). The bread should be golden on top and hollow sounding when thumped.
11. Cool on a rack or serve warm.

Now, the Mango Jelly is a bit amusing. Its very sweet, but has a nice tang to it as well. It is hard to explain. We cubans like our fruit. Mango, Guava, Plantains; you name it and we'll cook it and eat it with meat. This mango jelly is very easy to make.

Several mangos (4-5 peeled and cubed)
lots of sugar (for every cup of mango, you need about 1.5-2 cups of sugar)
(I like to add a couple of tablespoons of sweet red chili powder... but I'm a freak)

1. Peel and cube fesh mango fruits.
2. Toss into a large pot. I find it best to cube and peel the fruit over the pot so you don't lose any of the juice.
3. Slowly heat the mango and stir to keep from burning.
4. Stir in appropriate amount of sugar (~2 cups per cup of fruit; also, this is when you would add the chili powder)
5. Add no water, the mango will make its own juice as you cook it.
6. Cook with continuous stirring unti the goo is syrup/marmalade consistency.
7. Pour into a bowl or jar and allow to cool before eating.

Posted by Utopia at December 21, 2005 08:37 PM

Comments

Posted by: Mango at December 21, 2005 09:13 PM

Posted by: Doom at December 23, 2005 03:24 PM

Posted by: Utopia at December 23, 2005 08:11 PM

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