Mango Bread

Most Mango Bread recipes on the internet were similar to the cake recipes. This one uses yeast and sounded more like bread.
Original recipe from Mayuris-Jikoni.
Recipe:

• Maida (APF)+ whole wheat flour- 1 1/4 cup
• Desiccated coconut- 1/4 cup
• Mango puree- 1/2 cup
• Sugar- 1+ 1.5 tsp
• Salt- 1/4 tsp
• Chilled butter- 1 tbsp
• Yeast- 1 tsp
• Chopped nuts (I used melon seeds)- 1/8 cup
• Water- 1.5 tbsp (not required if you are using instant active yeast)

Method:

1. For yeast activation, warm 1.5 tbsp of water, add 1 tsp sugar, a pinch of salt, 1tsp yeast, and let it sit for 15-20 mins.
   If using instant active yeast powder, warm the mango puree to activate the yeast.
2. Add both the flour to a bowl along with 1.5 tsp sugar and 1/4 tsp salt. Mix once.
3. Add the yeast (solution or powder), mango puree, and start making a sticky dough.
4. Dust a little more flour if required (I added around 1/8 cup of extra flour).
5. Add chilled butter 1/2 tbsp at a time and knead the dough. It'll be smooth and fluffy.
6. Apply a layer of butter on the top and let it proof for 1 1/ to 2 hours.
7. The dough will double in size. Punch it down and knead it again. Apply some ghee or oil to your palms so that it won't stick. Knead for 2-5 mins max. Let it be stretchy and airy.
8. Grease and dust the bread tin. Place the dough and cover it with a damp cloth for 40 minutes.
9. After 30mins, preheat the oven at 180 degrees C for 10 mins.
10. The dough would have doubled again by now. Brush the top with milk. (You can brush it with butter or ghee). Mine dried up because of using only milk.
11. Bake for 15-20 mins. It'll be done in around 18 mins so keep an eye on it.
12. Cool it and cut into slices. Serve.
13.