In the beginning, I wanted to use all natural colouring. However, I did not have the energy and time. To avoid higher pressure and stress, I only managed to avoid the use of red food colouring and replaced it with the juice of red biet (bietroot). Since we are having children and I have been reading many opinions, pro and contra, about the possible effect of red food colouring on children, I tried as much possible to avoid adding red food colouring, whenever possible when I make home made food for the children. For things they eat when we are at birthday party, eating out, or from some treat they receive, I do not restrict too much. I do it only when possible and without making too much drama with the children.
Back to the watermelon bread. The result of my first trial? It is soft, tasty, the texture is nice, but the colour is not bright enough. I think because, this is the recipe that I have used so many times. For the appearance, I need to improve it a lot. The red color of the supposedly the flesh of the watermelon is not bright enough because of the use of natural colouring, and I did not reserve enough white and green parts.
But, for now, I am happy enough. I made this just before the dinner. And once we have finished the dinner, the bread is also ready. My oldest boy was very interested to try the bread. He loves bread, btw. He tried first one bite, but it ended up to 2.5 slices of bread. And that is after he finised 1 plate of rice with fried forrel fish and stir-fry vegetables plus half banana (shared with his little brother). His little brother was more interested in playing than trying the bread. But, I was happy with the result.
If you want to try, here is the recipe.
Bread Ingredients
For the tangzhong (water roux) - Note: my grandmother called it "biang" in Indonesians
- 50 g bread flour
- 200 ml milk
- 125 ml milk
- 7 gram instant yeast
- 65 g sugar
- 450 g bread flour*
- 1 teaspoon salt
- 2 eggs, medium size
- all of the tangzhong (water roux)
- 50 g melted butter, cooled
- 2 tablespoon bietroot juice (for red colouring)
- 1 few drops pandan colouring (I used Koepoe Koepoe brand) + 1 tablespoon of milk
- Raisins, soak first in water for a few minutes and drain the water
- 1 egg, beaten
Method
1. Prepare the tangzhong (water-roux), in advanced. Mix the bread flour and milk in a pan, until it is well mixed.
2. Cook the mixture over medium-low heat. Stir it constantly with a whisk or spatula until it becomes thicker. When you see lines behind the whisk or spatula trail, remove it from the heat.
3. Place the tangzhong in a small bowl and cover it with cling film (plastic wrap). The plastic wrap should stick directly onto the roux to prevent it from drying. Let it cool for a few hours or put it in the refrigerator until you are ready to make the dough.
2. Cook the mixture over medium-low heat. Stir it constantly with a whisk or spatula until it becomes thicker. When you see lines behind the whisk or spatula trail, remove it from the heat.
3. Place the tangzhong in a small bowl and cover it with cling film (plastic wrap). The plastic wrap should stick directly onto the roux to prevent it from drying. Let it cool for a few hours or put it in the refrigerator until you are ready to make the dough.
4. To make the dough, combine all dough ingredient (note: this can be done because the yeast used here is instant yeast) except the butter and food colouring in the stand mixer bowl. Add the tangzhong/water-roux into the bowl. Using the hook attachment, knead the ingredients until you get a dough form and the gluten begins to develop.
5. Knead in the butter until it the dough is smooth and does not stick to the wall of the bowl and to your hand. To double check if the gluten has developed enough, you can stretch the dough. If the dough can be stretched easily to form a thin membrane, and you can light through the membrane, then the dough is ready.
6. Divide the dough into 3: (1) 400 gram; (2) 250.and (3) 250 gram. You will have around 950 grams of dough.
7. Put aside a 250 gram dough. This will be the white part. Shape the dough into a ball shape and put it in a clean bowl. Cover with cling film and put it somewhere warm until it is doubled in size.
8. For the red part: Add the bietroot juice to the 400 gram dough. Knead it again until the colour is mixed well and the dough is smooth and does not stick to the wall of the bowl and to your hand. Shape the dough into a ball shape and put it in a clean bowl. Cover with cling film and put it somewhere warm until it is doubled in size.
9. For the green part: Dissolve the pandan colouring into the 1 tablespoon of milk. Add it to the 250 gram dough. Knead it again until the colour is mixed well and the dough is smooth and does not stick to the wall of the bowl and to your hand. Shape the dough into a ball shape and put it in a clean bowl. Cover with cling film and put it somewhere warm until it is doubled in size.
10. After the dough rise double in size, punch down the dough.
11. Roll the red dough into a thin layer with length the same as the length of the bread pan. Spread the raisins. The raisins will be the "seeds" of the watermelon. Roll the dough asif you are rolling a roll cake. Put aside.
12. Roll the white dough into a thin layer with the same length as the red one. Put the rolled red dough on the white one, and cover the red one with the white.
13. Repeat it with the green dough.
14. Grease the bread pan with melted butter. Preheat the oven (fan-forced) to 180 degree Celcius.
15. Let the bread to rest for around 1 hour for last proving.
16. When the bread is ready, brush the top of the bread with beaten egg and bake in the oven for 25-30 minutes or until golden brown.
I find that the most difficult part is to cut the bread into neat slices like the bread store does. This is when I really wish, I had other equipments. But, for now, I am happy with I can produce for my family.
