Watermelon-Shaped Chocolate Chip Bread

Directions

1. 1In a large bowl or the bowl of a stand mixer, stir together 2 cups plus 2 tablespoons flour, sugar and yeast.
2. 2Add in egg, butter (in small cubes), salt and buttermilk and mix on low speed until just combined.
3. 3Divide dough into two pieces, one piece twice as large as the other. Into the larger piece of dough, stir chocolate chips and enough red coloring to dye dough to a deep pink color, adding up to 1/4 cup remaining flour as needed until dough is smooth and elastic and pulls away from sides of bowl, about 5 minutes.
4. 4Remove red dough from bowl and place in another bowl. Cover and let rise until doubled, about 1 1/2 to 2 hours.
5. 5In a clean bowl, stir enough green food coloring to completely dye dough into smaller piece of dough, adding up to 1/4 cup remaining flour as needed until dough is smooth and elastic and pulls away from sides of bowl, about 5 minutes.
6. 6Remove dough from bowl and place in another bowl. Cover and let rise until doubled, about 1 1/2 to 2 hours.
7. 7Remove risen red dough from bowl and place on a lightly floured surface. Flatten, using fingers, into a rectangle about 6 by 8 inches. Roll the dough from the short end like a jelly roll, pinching the seam closed as you roll to tighten the top of the loaf.
8. 8Remove risen green dough from bowl and flatten into a rectangle about 3 by 8 inches. Carefully dome green dough over red dough, stretching as needed until long edges of green dough completely cover red dough.
9. 9Carefully place loaf in a lightly greased 8 by 4-inch loaf pan. Cover and let rise until doubled, about 1 to 1 1/2 hours.
10. 10Preheat oven to 350 degrees F. Uncover risen loaf and bake 30-40 minutes, or until a golden brown. The dough should also register about 190 degrees F inside and make a hollow thumping sound when thwacked on the bottom.
11. 11Remove from loaf pan and allow to cool completely on a cooling rack before slicing.