This was my first attempt at developing my own bread recipe, with the assistance of Michael Ruhlman's excellent book "Ratio: The Simple Codes Behind The Craft of Everyday Cooking." <br /> <br />I started with a basic banana quickbread recipe, and then started adding things I had around the kitchen. I had some dried mango that was very chewy, and since I have jaw problems, I couldn't eat it on its own. I reconstituted it in some warm water here before adding it to the bread, along with some unsweetened shredded coconut and chopped pecans. And because I had it around, why not add a little bit of bourbon? <br /> <br />The result is a fruity, sweet-but-not-too-sweet tropical bread that makes me dream of Hawaii. It's perfect for a portable snack or breakfast.
Oct. 1, 2021, 11:50 a.m.
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