Watermelon bread
I couldn't resist making this bread after I saw it on Pinterest a few weeks ago. It tastes great toasted and spread with butter :)
ingredients
375 g bread flour
35 g sugar
1/2 teaspoon salt
7 g instant dry yeast
250 g milk
20 g unsalted butter, at room temperature
pink food colouring (I used Sugarflair's 'Rose', available here)
green food colouring (I used Wilton's 'Moss', available here)
2 handfuls of raisins
a pullman bread tin, greased with butter (available here)
instructions
1. In a large bowl, sift the flour, sugar, yeast and salt.
2. Add the milk and knead until combined.
3. Add the butter and continue kneading until a smooth dough forms (around 10 minutes).
4. Remove 190 g of dough and set aside to proof for around 1.5 hours.
5. Remove 300 g of dough and add the pink food colouring and raisins. Knead until the colour is evenly distributed. Set aside to proof for around 1.5 hours.
6. Add the green food colouring to the remaining dough and knead until the colour is evenly distributed. Set aside to prof for around 1.5 hours.
7. After the dough has risen, punch down the pink dough and roll out to the same lenght as your bread tin.
8. Roll it into a log like a swiss role and set aside.
9. Roll out the plain dough into a rectangle big enough to cover the pink log and wrap it around it. Seal the edges.
10. With a pastry brush, paint green stripes with the green food colouring on the green dough. Leave to dry for a few minutes.
11. Wrap the green dough over the bread log and seal the edges.
12. Transfer to the bread tin and let proof in a warm place to about 90% of the tin height. Cover with lid and let rise to the tin edges.
13. Bake for around 25 minutes in 180 C.
14. Store in airtight container, it goes stale really fast.
I modified a recipe from Nasi Lemak Lover.
enjoy!
