Happy Accident = New Recipe = Tropical Apricot Mango Bread

I was trying to make beer bread last Sunday to go with our chili when I had a happy accident. Well it wasn’t so happy at the time, it actually ticked me off. You know how you reach for something and don’t think at the same time? I reached for a beer, but grabbed a Bartles & Jaymes Tropical Mango. I had twisted the cap and poured it in before I realized it was the wrong bottle. I didn’t want to throw out the entire batch so baked it anyway and was pleasantly surprised. I baked it again adding diced dried apricots and then slathering on fresh honey butter and the results were PURE heaven!
  • 3 1/2 cups self-rising flour
  • 2 Tablespoons sugar
  • 1 teaspoon sea salt
  • 12 oz. Bartyles & James Tropical Mango
  • 1/2 cup dried apricots, cut into small bits
  • 1 stick butter, melted

Mix flour, sugar, salt, apricot bits and topical mango together. Add a couple of ounces of the butter. Knead together uniformly, but do not over work. Form into a well greased loaf pan. Pour remaining butter over top of loaf. Bake for 1 hour.
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