Title: Cantaloupe Bread:::gwhp32a
Categories: Bread Breadmaker
Yield: 1 Servings
| 1 | pk | Yeast |
| 3 1/4 | c | Better for Bread flour |
| 2 | tb | Gluten |
| 1/3 | c | Instant nonfat dry milk |
| 3 | tb | Sugar |
| 1 | ts | Salt |
| 1/2 | ts | Paprika |
| 1 | | Egg |
| 3 | tb | Butter; or margarine |
| 1 | tb | Orange peel;fresh/grated |
| 3/4 | c | Cantaloupe;ripe/1/2" pieces |
| 1 | c | Cantaloupe;liquid* |
* Make Canteloupe liquid in a blender from approximately 1 1/2 cups of
seeded and peeled ripe cantaloupe chunks, then heated. 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.
If any of it clings to the sides ofthe 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. Shared by Barb Day