Watermelon bread: here’s how to make it moist and fluffy!

Don't worry, this adorable watermelon bread doesn't have seeds!

INGREDIENTS

2 ½ cup flour;

¾ cup warm water;

1 egg;

1 tsp dry yeast;

a pinch of salt;

3 tbsp vegetable oil;

raisins;

red, light and dark green food coloring.

METHOD

Make a simple yeast dough by whisking warm water, oil, egg and yeast. Add flour and a pinch of salt into the liquids and stir to combine.

Work the dough with your hands until smooth, cover and set aside to double in size (for around 30-40 minutes).

Divide the dough into 4 parts: 345 g (12 oz) for red dye, 120 g (4 oz) for no dye, 160 g (5.6 oz) for light green dye, 45 g (1.6 oz) for dark green dye. Add food coloring in and work each color into the dough. Set aside for 30-40 minutes

Roll our red dough into rectangle. Sprinkle some raisins all over and roll.

Roll out white dough and place Red log on it. Roll to cover.

Roll out dark green dough and cut out some wavy strips.

Roll out light green dough and place strips all over the surface. Roll slightly to secure them on the surface and flip clean side up.

Place a log of dough and cover it with striped watermelon skin layer.

Bake at 180C/350F for 25 minutes.