Cantaloupe adds color, moisture and mild flavor to this unique yeast bread.
2 cups diced cantaloupe
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons active dry yeast
3 1/4 cups all-purpose or bread flour
2 tablespoons wheat germ
1/3 cup powdered milk
3 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon paprika
1 large egg
3 tablespoons butter or margarine, melted
- In a blender or food processor, liquify 1 1/2 cups diced cantaloupe.
- Heat a saucepan; add puréed cantaloupe, sprinkle in yeast and stir to dissolve; set aside.
- In a bowl, combine flour, wheat germ, powdered milk, sugar, salt, paprika, egg, and melted butter. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in 3/4 cup cantaloupe. Allow to rise, covered, in a warm place for 2 hours. Punch down, place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
- Bake in a preheated oven at 350°F (175°C) for 20 to 30 minutes, or until golden brown.
Makes 1 loaf.