YIELDS
PREP TIME
COOK TIME
TOTAL TIME
- For the bread:
- 1 cup cane sugar
- 2 tbsp yeast
- 1 cup warm water
- 3 cups all purpose flour
- 1/2 tsp salt sea salt
- For the jam:
- 1 mango, cubed
- 1 jalapeño, diced
- 1/4 cup purple onion, diced
- 2/3 cup cane sugar
- 1/2 cup apple cider vinegar
- 2 tbsp grated ginger root
- juice from 1 lime
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp cinnamon
- 1/4 tsp ground clove
- 1/4 tsp ground cardamom
- 1/4 tsp mustard powder
- 1/4 tsp cumin
- 1/4 cup cilantro, shredded
Directions
1. To make the bread, add the sugar and yeast to a large mixing bowl. Add in the warm water and stir well. Let sit for about 5 minutes, until the top layer becomes foamy.
2. Add the flour and the salt to the bowl and mix until well combined. Form a ball and leave in the bowl, covering with a damp washcloth to let rise for about an hour.
3. Break the dough into two balls. On a floured surface, knead and roll the dough out into two separate baguette shapes.
4. Place on a parchment lined baking sheet and bake at 350°F for 30 minutes. Remove from oven and let cool on cooling rack.
5. While the bread is baking, prepare your jam. Add all of the ingredients except the cilantro to a large pot over medium high heat. Bring to a boil and reduce to a simmer.
6. Let this mixture cook down until it some of the liquid has evaporated and it starts to thicken. It will thicken further when removed from heat so be sure not to cook it too long!
7. Remove from heat and stir in cilantro.
8. Serve over sliced bread.
