|High quality watermelon with minimal skin|
Who says looks is not everything ?
I feel in love the moment I saw this here. Since I needed to bake bread for breakfast, it is just as well that we have bread art and breakfast at the same time.
This is just a milk loaf with colorful layers. But it was surprisingly well received at our gathering. What was meant as breakfast was soon completely consumed as that night’s get-together supper.
credits : No-Frills recipe
320g bread flour
3 g instant yeast
1/8 tsp salt
160 ml milk
50g butter, softened
1 handful raisins
Red and Green food dye
Combine bread flour, yeast, salt and sugar in the receptacle of the bread machine. Mix well.
Combine the milk and egg in a jug. Lightly whisk.
Add liquid to the dry ingredients.
Knead with the bread machine until the contents come together.
Add butter. Knead for another 10 minutes.
Transfer the kneaded dough to a worktop.
Divide the dough to 3 portions :50% of the dough for the red segment, 25% for the white and 25% for the green segment.
This portion makes the red part of the watermelon.
Add a drop of red food dye to the 50% portion of dough. Knead until the color is homogenous.
Fold in the raisins.
Leave to rise on an oiled containter until it doubles in bulk.
This portion makes the watermelon rind.
Knead and leave to rise on an oiled container until it doubles in bulk.
This portion makes the skin of the watermelon.
Add the green food dye and knead until it is homogenous.
Leave to rise on an oiled container until it doubles in bulk.
….. after about an hour ….
Reknead the red dough to a log.
Flatten out the white dough with a lightly floured rolling pin.
Brush the surface with milk.
Transfer the red log onto the white dough. Encase the red log. Seal the edges by pinching the white dough together.
Flatten the green dough. Brush with milk.
Encase the white log with the green dough. Pinch the edges of the bread log to seal.
Transfer the final product to a greased bread pan. Leave to rise until it doubles in bulk.
…. After an hour ….
Preheat the oven to 180C.
Mist spray the bread before putting it into the oven.
Bake at 180C for 35 minutes.
Remove the bread immediately from the pan to cool on a rack.
Cut the bread when it is thoroughly cooled. Enjoy the bread art !