Watermelon Bread 수박 식빵 / Summer bread / 여름 빵 / 수박 좋아하세요? / 대만 유명 식빵

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

Sift strong flour twice and make three holes in it, adding sugar, instant dry yeast, and salt into each hole, mixing each with the flour.

Pour in the milk and mix until it forms a rough dough, then add room temperature butter and knead until smooth.

Knead for about 20 minutes until the dough is smooth and slightly translucent when stretched.

Divide the dough based on color: 4 parts red, 1 part black, and equal parts green and white.

Cover the divided dough with plastic wrap to prevent drying and let it rise for about 1 hour.

Gently deflate the risen dough and shape it, dividing it into ⅔ for the Pullman bread mold and ⅓ for the cube bread mold.

For the watermelon shape: Roll out the red dough and place strips of black dough in it, then roll it up. Roll out the white and green dough in sequence and roll them up as well, adding black dough to the green for the watermelon pattern.

Place the shaped dough into the bread pans and let it rise for 40 minutes.

Bake at 180 degrees Celsius for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens