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Cantaloupe Bread

Cantaloupe Bread:::gwhp32 A recipe image
This innovative bread recipe transforms ripe cantaloupe into a soft, sweet loaf with a subtle citrus twist. The natural sugars from the melon juice feed the yeast, creating a tender crumb that is both moist and lightly airy. Infused with fresh orange peel and a hint of paprika for color, it offers a delicate floral and fruity fragrance that sets it apart from traditional white breads. Perfect for breakfast sandwiches, toast with jam, or as a unique side dish for summer meals. It&# 226;ÂÂs a delightful way to use up ripe melons, resulting in a loaf that is visually striking with its pale orange hue and incredibly soft texture.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 868.0
Dietary: Vegetarian
Description
This innovative bread recipe transforms ripe cantaloupe into a soft, sweet loaf with a subtle citrus twist. The natural sugars from the melon juice feed the yeast, creating a tender crumb that is both moist and lightly airy. Infused with fresh orange peel and a hint of paprika for color, it offers a delicate floral and fruity fragrance that sets it apart from traditional white breads. Perfect for breakfast sandwiches, toast with jam, or as a unique side dish for summer meals. It&# 226;€™s a delightful way to use up ripe melons, resulting in a loaf that is visually striking with its pale orange hue and incredibly soft texture.
Ingredients
  • 1 package Yeast
  • 3 1/4 cup Better for Bread flour
  • 2 tablespoon Gluten
  • 1/3 cup Instant nonfat dry milk
  • 3 tablespoon Sugar
  • 1 teaspoon Salt
  • 1/2 teaspoon Paprika
  • 1 ea Egg
  • 3 tablespoon Butter; or margarine
  • 1 tablespoon Orange peel;fresh/grated
  • 3/4 cup Cantaloupe;ripe/1/2" pieces
  • 1 cup Cantaloupe;liquid*
Directions
  1. 1
    Blend approximately 1 1/2 cups of peeled, seeded ripe cantaloupe chunks until smooth to create about 1 cup of liquid.
  2. 2
    Heat the cantaloupe liquid slightly until it is warm to the touch (about 100ðF-110ðF), but not hot.
  3. 3
    Place the warm cantaloupe liquid into the bread machine pan.
  4. 4
    Add the egg, butter, sugar, salt, paprika, and orange peel to the pan.
  5. 5
    Add the instant nonfat dry milk and vital wheat gluten.
  6. 6
    Add the bread flour, ensuring it covers all the wet ingredients.
  7. 7
    Sprinkle the yeast on top of the flour in a small well to keep it from touching the liquid until mixing begins.
  8. 8
    Select the "White Bread" or "Basic" cycle with a medium to dark crust setting on your bread machine.
  9. 9
    Start the machine and check the dough after the first kneading cycle (about 10-15 minutes); it should be soft and slightly sticky. Add a tablespoon of flour if too wet, or a teaspoon of liquid if too dry.
  10. 10
    Allow the machine to complete the rising, baking, and cooling cycles.
  11. 11
    Once done, remove the bread from the pan and let it cool on a wire rack before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 868.0kcal
% Daily Value *
Total Fat 12.7g20%
Saturated Fat 3.6g18%
Cholesterol 93.7mg32%
Sodium 5033.8mg210%
Total Carbohydrate 161.6g54%
Dietary Fiber 5.0g20%
Sugars 13.3g
Protein 29.4g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cantaloupe, bread, fruit bread, orange zest, yeast, soft bread, summer recipe, melon, homemade bread, citrus, vegetarian, breakfast, unique bread, moist crumb, american cuisine, easy baking, bread machine, ripe fruit, orange peel, dessert bread
Read it online: https://www.chefs-mate.com/recipe/cantaloupe-breadgwhp32-a/