How to make raisin bread that looks like a watermelon when sliced!
Watermelon Goodies playlist:
This is the same bread recipe that I used for the panda bread and the rainbow bread.
3 cups all-purpose flour (375g)
2 1/2 tbsp white granulated sugar (14g)
1 cup milk (250ml)
1 egg yolk
3/4 tsp salt (about 3g)
1 1/2 tbsp unsalted butter (21g), softened (I used salted butter, not enough salt to make a difference)
2 1/4 tsp instant active dry yeast (1 envelope or 8g)
3/4 cup raisins (120g)
Mix milk, butter and egg yolk together in a large bowl and place in microwave for 40-60 seconds until mixture feels very warm to the touch.
Add sugar, salt and yeast and mix together.
Blend in one cup of flour with a spoon or whisk.
Blend in second cup of flour with spoon, dough will pull away from sides,
You want the dough to be wet and sticky but firm enough to cut it into halves or quarters.
Divide the dough in half. Cut one of the halves into two pieces. Place the smaller pieces into individual bowls. Leave the whole half in the big bowl.
Add red or pink (or both) food colour to the largest portion of dough and stir until combined, add in about 3/4 of a cup of raisins (120g) (I used Thompson raisins because they are darker than Sultanas and look more like watermelon seeds).
Stir until raisins are incorporated into the dough, Then add small amount off flour and stir until you can’t stir any more. Turn out onto a counter and knead the bread dough, sprinkling small amounts of flour onto the counter if the bread dough sticks. Continue to knead for about 8-10 minutes until the dough is smooth and elastic. Poke any raisins that fall out back into the dough ball.
Either coat the dough ball lightly with oil or flour and place in the bowl. Cover with plastic wrap and place in a warm spot to rise until doubled in size.
Repeat the above procedure with one of the small pieces of dough by adding green food colour to it and then enough flour to be able to knead it. Knead until smooth and elastic and place in a covered bowl and allow to rise until doubled.
Repeat same process with last small piece of white dough. Only add flour and knead (no food colour required).
Once dough balls have doubled in size (about 1 1/2 to 2 hours) do the following.
Place the red dough ball on the counter lightly dusted with flour. Punch down to remove large air bubbles and roll into a log shape, making it as smooth as possible. The length of the red log should be the length of the bottom of your bread pan.
Roll out the white dough ball with a rolling pin until large enough to completely cover the red log. Brush some milk on the red log and on the white piece of dough and then wrap the white piece around the red log. Make sure all the red is covered and pinch the seams firmly to seal.
Roll out the green piece of dough large enough to cover the now white log shape. Brush with milk and wrap completely around the white log, covering it completely and pinching seams to seal.
Place the completed dough log into a greased loaf pan. Cover loosely with plastic wrap (I greased my plastic wrap lightly so it wouldn’t stick to the dough) and let rise in a warm place until doubled in size (about an hour).
Bake at 375F (190C) (I say 350F in the video, this is wrong, sorry!!) for about 20-25 minutes. I said 15 in the video, but it is much closer to 20-25. I was having a bad editing day. Basically bake it until the outside is nice golden brown and when you tap on the loaf it makes a hollow sound.
Let cool slightly in the pan and then remove and let cool on a wire rack. As much as you might want to cut it right away, wait until cool. A hot loaf releases lots of steam when cut and this is moisture that you want to keep inside the loaf, it will help the bread stay moister longer.