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Watermelon-Shaped Chocolate Chip Bread

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Girl vs Dough
Updated Mar 8, 2017
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Delectable, chocolate chip-studded sandwich bread that looks like watermelon inside for double the awesomeness.

More About This Recipe

  • What if I told you it’s possible to have watermelon, PB & J sandwiches, French toast, even bread pudding all in ONE RECIPE? Believe it, folks. The revolution is here with this Watermelon-Shaped Chocolate Chip Bread. Dun dun dun… Before we go any further, let’s take a look at this recipe. Is it watermelon? Is it bread? It’s BOTH, people. The magic of a little creativity and food coloring results in a chocolate chip-studded sandwich loaf that tastes like bread but looks like a watermelon. It’s madness! And it makes me feel like Willy Wonka. What is the most awesome of all the awesomeness in this recipe is that it’s super easy to make a sandwich loaf look like a slice of watermelon. And the result is a fun-to-look-at, yummy-to-eat bread that’s perfect for chocolatey peanut butter and jelly sandwiches, French toast, bread pudding: the list goes on. You can bring it to a picnic or pack it in kids’ lunches (OK, and your lunch, too) for a surprise treat. Here’s how to make the magic happen! Come with me, and you’ll be, in a world of pure imagination! Bake it up, let cool and slice to reveal the surprise! Willy Wonka would be proud.

Watermelon-Shaped Chocolate Chip Bread

  • Prep Time 3 hr 0 min
  • Total 3 hr 30 min
  • Servings 1
  • Ingredients 9
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Ingredients

  • 2 1/2 cups plus 2 tablespoons Gold Medal™ unbleached all-purpose flour
  • 1 1/2 tablespoons granulated sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 small egg, beaten
  • 2 tablespoons unsalted butter, softened
  • 3/4 teaspoon salt
  • 3/4 cup buttermilk
  • 1/4 cup milk chocolate chips
  • Red and green food coloring

Instructions

  • Step 
    1
    In a large bowl or the bowl of a stand mixer, stir together 2 cups plus 2 tablespoons flour, sugar and yeast. Add in egg, butter (in small cubes), salt and buttermilk and mix on low speed until just combined.
  • Step 
    2
    Divide 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. Remove red dough from bowl and place in another bowl. Cover and let rise until doubled, about 1 1/2 to 2 hours.
  • Step 
    3
    In 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. Remove dough from bowl and place in another bowl. Cover and let rise until doubled, about 1 1/2 to 2 hours.
  • Step 
    4
    Remove 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.
  • Step 
    5
    Remove 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.
  • Step 
    6
    Carefully 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.
  • Step 
    7
    Preheat oven to 350°F. Uncover risen loaf and bake 30-40 minutes, or until a golden brown. The dough should also register about 190°F inside and make a hollow thumping sound when thwacked on the bottom. Remove from loaf pan and allow to cool completely on a cooling rack before slicing.

Nutrition

No nutrition information available for this recipe
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