Breadfruit Bread

The inspiration for this recipe for breadfruit bread came from a random stranger on a chance encounter while hiking. Unfortunately I did not get his name so I cannot credit him by name. But by chance he ever reads this post, just know that I am eternally grateful for the conversation and the inspiration to try this recipe. I tested this recipe four times before arriving at this final version that produces excellent results.

Breaking down the flesh of the breadfruit in a food processor, then combining it with the Ibis Bakers Flour, which has 12 grams of protein, really is a key step to developing the perfect dough.

This is an amazing way to utilize overripe breadfruit so I really hope that you do try making this bread!

Breadfruit Bread

Ingredients

2 cups breadfruit pulp
3 cups Ibis Bakers Flour
1/4 cup melted butter
2 tsp yeast
1 1/2 tsp salt
1 tsp sugar

Method

Put overripe breadfruit pulp into a food processor then blend it until it reaches a smooth consistency that is similar to a thick pancake batter.
Combine dry ingredients in a bowl.
Add breadfruit pulp and melted butter then combine thoroughly until a dough is formed.
Transfer dough to your work surface and need for 8 to 10 minutes.
Place dough into bowl, cover, then allow to rise for 30 minutes or until it has doubled in size.
Punch air out of dough, form into a loaf then place in a greased loaf pan.
Cover then allow to rise for 20 minutes.
Place dough into a preheated oven at 350° and bake for about 25 to 30 minutes.
Remove loaf from pan then place bread on a cooling rack .
Brush with butter while still hot then allow to cool for 10 minutes enjoying.