Watermelons are in season and they can be found everywhere. So it is time to try something new and exciting -- watermelon bread!
The fruit content allows the otherwise plain wheat loaf to retain extra moisture, thus preventing the bread from becoming dry and uninteresting as quickly as it normally would. So even though this melon braid is best the same day it is baked, it can also be eaten the next day, while the third day finds it still moist but somewhat crumbly.
The watermelon adds a delicate pinkish-orange color and subtle sweetness to the bread, making it well suited for special occasions as well as a family table surprise. The braided shape makes it look extra spectacular, but the dough can also be made into a plain loaf, which will in no way diminish the flavor of the bread. If a bread pan is not available, the dough can be placed on a floured baking sheet, in which case the loaf will just become a little flatter. The watermelon adds natural sweetness to the bread, but since the yeast eats sugar as food, it is necessary to add some extra sweetener, together with a little oil for extra soft moistness -- soft, watermelony moistness.
Now, the thing is that you might also get tired of watermelon bread, so what do you do? You freeze the watermelon, either as chunks or puree! Now you can use it whenever you feel like it. Cool, right?
1 1/2 c. (3 1/2 dl.) watermelon puree (about 3 c./7 dl. melon chunks), lukewarm
1 tsp. salt
4 Tbsp. sugar
2 Tbsp. oil
4 c. (9 1/2 dl.) wheat flour, plus extra for kneading
2 tsp. dry yeast