Watermelon Bread (Print Version)
Visually stunning sweet bread featuring watermelon-inspired colors and chocolate chip seeds. Perfect for summer gatherings and kids.
# What You Need:
→ Dough Base
01 - 3 cups bread flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1 tsp salt
05 - 1 cup warm milk (110°F)
06 - 1 large egg, room temperature
07 - 4 tbsp unsalted butter, softened
→ Color & Flavor Additions
08 - 1 1/2 tbsp cocoa powder
09 - 1/2 tsp matcha powder or green food coloring
10 - 1/2 tsp red or pink gel food coloring
11 - 1 tsp watermelon extract
→ Mix-Ins
12 - 1/3 cup mini chocolate chips
# How-To Steps:
01 - Combine flour, sugar, yeast, and salt in a large bowl or stand mixer. Add warm milk, egg, and softened butter. Mix until a soft dough forms, then knead for 8 to 10 minutes until smooth and elastic.
02 - Divide dough into three portions: 60% for red flesh, 25% for white rind, and 15% for green skin. Add red food coloring and watermelon extract to the largest portion, kneading until color is even. Fold in chocolate chips as seeds. Leave the medium portion plain for white rind. Mix matcha powder or green coloring into the smallest portion.
03 - Shape each dough portion into balls and place in separate greased bowls. Cover and let rise for 1 hour until doubled in size.
04 - Punch down each dough portion. Flatten red dough into a log the length of your loaf pan. Wrap white dough around the red log, then flatten and wrap green dough around both layers to create a three-layer loaf. Pinch seams tightly to seal.
05 - Place loaf seam-side down in a greased 9x5-inch loaf pan. Cover and let rise for 30 to 45 minutes until puffy.
06 - Preheat oven to 350°F. Bake for 30 to 35 minutes, tenting with foil if the top browns too quickly.
07 - Cool in pan for 10 minutes, then remove to a wire rack. Cool completely before slicing to reveal the watermelon pattern.
# Expert Tips:
01 -
- Its basically edible magic that makes everyone gasp when you cut into it
- The bread itself is incredibly soft and slightly sweet perfect for breakfast or afternoon snacks
02 -
- Gel food coloring is absolutely worth it because liquid coloring will mess up your dough consistency
- Room temperature ingredients prevent the butter from seizing and creating weird chunks in your dough
03 -
- Weighing your flour instead of using cup measures makes the difference between dry and perfect dough
- If your oven runs hot check at 25 minutes because nothing ruins the reveal faster than a burnt crust