Mango Swirl Bread

• 1 (6 ounce) container plain yogurt
• 5 tablespoons water
• 13 cup light corn syrup
• 1 avocado, mashed
• 2 cups bread flour
• 1 14 whole wheat flour
• 14 cup potato flakes
• 1 12 teaspoons salt
• 1 tablespoon yeast
• 12 cup dried mango, chopped
• 1 egg white
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 2 tablespoons sugar
• 1 cup powdered sugar
• 2 tablespoons milk
• 14 teaspoon vanilla

1. Put the dough ingredients into the bread machine pan in the order listed.
2. Set your bread maker for dough setting.
3. When dough is finished with the first rise remove the dough from the machine.
4. On the surface of your choice lightly dust with flour.
5. I use parchment paper.
6. Pat or roll your dough until you have a large rectangular shape.
7. Brush egg white on surface of dough.
8. This will help the spices to adhere to the bread and will also help the edges to seal after the dough is rolled.
9. Combine the allspice, cinnamon and sugar.
10. Sprinkle the spices and sugar evenly over dough; leaving about 1 inch on each edge.
11. Tightly roll from the short side.
12. Pinch where it meets and roll ends under.
13. Place in lightly greased loaf pan.
14. Lightly oil the top of the dough and cover lightly with plastic wrap.
15. Place the pan away from cool drafts and let it rise until at least double in size.
16. Preheat oven to 350 degrees.
17. Bake for about 45 minutes.
18. Let the bread rest in the pan about 10 minutes then gently roll out the cooked bread unto a wire rack to cool.
19. If using optional glaze, dribble over top and sides of loaf after the bread is about lukewarm in temperature.
20. After bread is completely cool and glaze is dry, slice and eat, or store for future use.

yogurt, water, light corn syrup, avocado, bread flour, whole wheat flour, potato flakes, salt, yeast, mango, egg, allspice, cinnamon, sugar, powdered sugar, milk, vanilla

Taken from www.food.com/recipe/mango-swirl-bread-479440 (may not work)