Cantaloupe Bread:::gwhp32a Recipe

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Cantaloupe Bread:::gwhp32a Ingredients

1 package yeast
3 1/4 cup better for bread flour
2 tbsp gluten
1/3 cup instant nonfat dry milk
3 tbsp sugar
1 tsp salt
1/2 tsp paprika
1 each egg
3 tbsp butter, or margarine
1 tbsp orange peel, fresh/grated
3/4 cup cantaloupe, ripe/1/2 pieces
1 cup cantaloupe, liquid*

A Recipe for
Cantaloupe Bread:::gwhp32a

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Cantaloupe Bread:::gwhp32a

“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it."
Waverly Root (1903-1982)

Cantaloupe Bread:::gwhp32a Directions

* 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

Serves: 1

Cantaloupe Bread:::gwhp32a Recipe brought to you by Recipes To-Go

Cantaloupe Bread:::gwhp32a Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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