Watermelon Bread (Printable Version)

A colorful, visually stunning bread with watermelon-inspired layers, tender crumb, and chocolate chip seeds.

# What You'll 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

# Directions:

01 - In a large bowl or stand mixer, combine bread flour, granulated sugar, active dry yeast, and salt until well blended.
02 - Pour in warm milk, add the room temperature egg, and incorporate softened butter. Mix until a soft dough forms, then knead for 8 to 10 minutes until the texture becomes smooth and elastic.
03 - Divide the dough into three portions: 60% for the red center flesh, 25% for the white rind layer, and 15% for the green exterior skin.
04 - Work red or pink gel food coloring and watermelon extract into the largest portion until evenly distributed. Gently fold mini chocolate chips throughout to simulate watermelon seeds.
05 - Keep the medium portion plain without coloring to create the white rind section.
06 - Thoroughly mix matcha powder or green food coloring into the smallest portion until a vibrant green color is achieved.
07 - Shape each colored portion into a ball and place in separate greased bowls. Cover with plastic wrap or a kitchen towel and let rise for 1 hour until doubled in volume.
08 - Punch down each risen dough. Flatten the red portion into a log the length of your loaf pan. Wrap the white dough completely around the red log, then wrap the green dough around both layers. Pinch seams firmly to seal.
09 - Position the loaf seam-side down in a greased 9x5-inch loaf pan. Cover and let rise for 30 to 45 minutes until puffy and expanded.
10 - Preheat your oven to 350°F.
11 - Bake for 30 to 35 minutes, covering with aluminum foil if the crust browns too quickly during baking.
12 - Allow the bread to rest in the pan for 10 minutes, then carefully remove and transfer to a wire rack. Cool completely before slicing to reveal the watermelon pattern inside.

# Expert Advice:

01 -
  • Its basically edible magic that makes both kids and grown adults stop and stare
  • The subtle sweetness works for breakfast toast or afternoon snacks equally well
02 -
  • Gel food coloring gives you those vibrant summer hues without watering down your dough like liquid coloring does
  • The layers will rise at different speeds so dont panic if one section looks puffier than the others
03 -
  • If your green dough starts browning too fast in the oven, tent the whole pan with foil for the last 10 minutes
  • Let the bread cool completely before slicing or the layers will smush together and lose definition

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