Breadfruit Bread - A Great Way To Utilize Overripe Breadfruit

breadfruit

🥗Healthier: sweet potato

💰Cheaper: pumpkin

Sweet potato offers a similar texture and flavor profile.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk provides a lighter alternative with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor while being dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener that enhances flavor.

Cut the overripe breadfruit open to extract the pulp.

Use hands to take out the pulp, ensuring it is very mushy.

Place the breadfruit pulp into a food processor and blitz for about 30 seconds to a minute until smooth and resembling a thick pancake batter.

In a bowl, combine 3 cups of Ibis baker's flour, 2 tsp of yeast, 1 tsp of sugar, and 1.5 tsp of salt. Whisk together.

Add 2 cups of the processed breadfruit pulp and 1/3 cup of melted butter to the flour mixture.

Combine the ingredients with hands to form a dough, noting that no additional liquid is needed due to the moisture in the breadfruit.

Transfer the dough to a work surface and knead for about 8 to 10 minutes until smooth.

Place the kneaded dough in a bowl, cover it, and let it proof in a warm place until it doubles in size.

Once doubled, punch down the dough and transfer it to the work surface.

Flatten the dough, then roll it onto itself and pinch to seal the seam, shaping it into a smooth loaf.

Lightly grease a loaf pan and place the shaped loaf inside.

Let the loaf proof again for about 20 minutes until it doubles in size.

Preheat the oven to 350°F (175°C).

Bake the loaf in the oven for about 25 to 30 minutes until it has a nice rise and color.

Remove the loaf from the oven and brush the top and sides with melted butter.

Allow the bread to cool for about 10 to 15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens