Cantaloupe Bread
By: Karlyn Oyama
Published: Thursday, February 11, 2010 - 9:39am

Ingredients




1 packet Yeast
3 1/4 cups Better for Bread flour
2 tablespoons Gluten
 cup Instant nonfat dry milk
3 tablespoons Sugar
1 teaspoon Salt
1/2 teaspoon Paprika
1 Egg
3 tablespoons Butter, or margarine
1 tablespoon Orange peel,fresh/grated
3/4 cup Cantaloupe, ripe (½" pieces)
1 cup Cantaloupe, liquid*

Preparation

1 * Make Canteloupe liquid in a blender from approximately 1 1/2 cups of seeded and peeled ripe cantaloupe chunks, then heated.  2 Place all ingredients into the pan in the order listed, set darkness control at 10 o'clock. Select white bread and push "Start." This is a soft, sticky dough.

About


If any of the dough clings to the sides of the pan at the end of the first kneading, you can push it down with a rubber spatula. 
This unbelievably delicious bread is based on an equally unbelievable Texas treat consisting of peeled cantaloupe segments arranged on a serving plate in a sunburst pattern with bread cubes piled in the center and covered with cream sauce,then dusted with paprika and/or dotted with "red jelly." You can spread your own jelly on these slices, perhaps over a layer of cream cheesefluffed with mashed cantaloupe, to savor the full range often tantalizing tastes.