Watermelon Bread (Printable)
Colorful swirled loaf featuring red, white, and green layers with chocolate chip seeds and a hint of watermelon flavor.
# 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 (optional)
→ Mix-Ins
12 - 1/3 cup mini chocolate chips
# How to Prepare:
01 - In a large bowl or stand mixer, combine bread flour, granulated sugar, active dry yeast, and salt. Mix thoroughly to distribute yeast evenly.
02 - Add warm milk, room temperature egg, and softened butter to the dry mixture. Mix on low speed until a soft dough forms, then knead for 8-10 minutes until smooth and elastic.
03 - Separate dough into three portions: 60% (approximately 2 cups) for the red flesh, 25% (about 3/4 cup) for the white rind, and 15% (about 1/2 cup) for the green skin.
04 - Add red or pink gel food coloring and watermelon extract to the largest portion. Knead until color is evenly distributed throughout the dough. Gently fold in mini chocolate chips to simulate seeds.
05 - Leave the medium portion plain without coloring to create the white rind layer of the watermelon effect.
06 - Mix matcha powder or green food coloring into the smallest dough portion. Knead thoroughly until the green color is uniform.
07 - Shape each colored portion into smooth balls and place in separate greased bowls. Cover with plastic wrap or kitchen towels. Let rise for 1 hour until doubled in size.
08 - Punch down each dough portion. Flatten the red dough into a log the length of a 9x5-inch loaf pan. Wrap the white dough around the red log, then flatten and wrap the green dough around both layers to create three concentric circles. Pinch seams tightly to seal.
09 - Place the formed loaf seam-side down in a greased 9x5-inch loaf pan. Cover and let rise for 30-45 minutes until puffy and nearly doubled.
10 - Preheat oven to 350°F.
11 - Bake for 30-35 minutes. If the top begins to brown too quickly, tent loosely with aluminum foil after 20 minutes. The bread is done when golden brown and sounds hollow when tapped.
12 - Cool in the pan for 10 minutes, then carefully remove to a wire rack. Allow to cool completely before slicing to reveal the watermelon pattern inside.
# Expert Advice:
01 -
- The reveal moment when you slice into the loaf never gets old, perfect for impressing guests or delighting kids
- Its subtly sweet and tender enough to eat plain but sturdy enough for sandwiches, making it incredibly versatile
02 -
- Gel food coloring is worth the extra effort compared to liquid drops, which can make your dough sticky and hard to handle
- Sealing the seams tightly when wrapping layers prevents them from separating during baking, which ruins the watermelon effect
03 -
- Weighing your dough portions on a kitchen scale creates perfectly proportioned layers every time
- Chilling the colored dough for 10 minutes before rolling makes wrapping the layers much easier