This is a follow up on the soft milk bread recipe. It makes a very wonderfully pliable dough. So I thought of making a loaf of bread look like a watermelon. Using the same recipe for the milk bread, I just added red and green colouring and dried blueberries.
Here’s my step by step:
First, create your roux by mixing the flour and milk well.
Heat up the roux till you get this paste
Add in milk, cream, butter, sugar, salt, yeast and roux. Whisk well, and then add in bread flour. I decided to do this all without a mixer. If you follow the recipe exactly, you won’t need any extra flour.
Start kneading the dough. I like the just rub it against the counter. The heat and stretching forms the gluten much faster. It will get sticky, but once you lump it with the rest of the dough and let it rest a little, the gluten forms very well.
Here’s how sticky it will get while kneading. Don’t add any flour!
The dough will start to come together
Divide the dough in half(about 340g), then split one half into two(170g). For the 340g, add red colouring and knead it until windows pane. Then add in the dried blueberries and mix well. If you wish to do without any blueberries, that’s fine too. You can also substitute it with other add-ins like raisins or chocolate chips.
Cover it and let it rest in a bowl
Add green colouring for one of the 170g dough. Knead it until you get a elastic window pane that doesn’t break easily
Do the same for the last 170g dough to be the white part. Look at how beautiful the window pane stretches!
Let all your 3 dough balls proof for 1.5h. My oven has a proofing function so it makes life really wonderful
After 1.5h, take the red dough out, degas it. Then roll it into a cylinder. It has to be just slightly shorter than the length of your loaf pan.
Next, degas the white dough. Pinch out about 20g for later use. Roll out the remaining dough into a flat sheet. Wrap the white dough around the red and pinch the seams closed.
Lastly roll out the green dough flat. Taking bits of white dough, roll it into strings and place them onto the green sheet. Then using a rolling pin, flatten it together.
In the end, you should get something like this. It doesn’t have to be perfectly even or straight. In fact, it looks more like real watermelon if it has imperfections!
Flip the green sheet over so that the white stripes face down, then add in the red and white log. Wrap the green sheet around it and pinch the seams closed.
Turn it over so that the seam side faces down. Place it in your loaf pan and let it proof for 1.5 hours or doubles in size.
Preheat your oven to 170 degree Celsius. Bake for 30-34mins
As soon as it comes out of the oven, take it out of the pan. It should have a very smooth crust.
Brush over it melted butter for that super delicious flavour and softness. Then let it rest completely before slicing it.(the lined indentations was because the loaf was pressed against my cooling rack when it came out)
Slice it up!!
Check out the cross-section of the bread!
Don’t let your eyes deceive you, the bread still tastes exactly like bread!
This is an extremely fun recipe and bread to make. It is great to get the kids involved because of the intensive kneading required. And at the end of the day, they get this delicious wonderful bread to enjoy!