BLACK SAPOTE BREAD II
Method:
Use your usual wholemeal bread recipe. For each loaf of bread, substitute from ½-1 cup of sapote pulp for the same amount of water. Experiment with different amounts of sapote until you find the texture and flavour that you like best.
Knead well in plenty of flour until dough feels soft and moist, but not sticky. Bake in a hot oven after a second rising.
A rich, moist bread that keeps well in the fridge for weeks. 230°C for 20-30 minutes.
DATE: September 1991
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