A Taiwanese bakery has invented a loaf of bread that looks just like the equally bizarre square watermelons popular in Japan.
According to Jimmy’s Bakery, which invented this twisted masterpiece, it was designed to get kids excited about eating bread during the hot summer months when their appetites decrease. The bread uses natural dyes – green tea for the rind, strawberries for the flesh, and charcoal for the seeds.
In my recipes, I use red rice yeast powder for the flesh, cocoa powder and sesame powder for the rind, raisins as seeds. There is so much fun making the bread and delicious to eat. You may still enjoy watermelon on winter’s day, though it might be little disappointing to bite on not the real fruit.
12 cm Square Toast Mold ( Retangular Mold is ok too )
1. Dissolve instant yeast in the 30 °C warm water, set aside.
2. Whisk flour and water in the saucepan. Place over medium heat on the stove. Cook, whisk constanly, until the mixture thicken into a pudding-like consistency. Let the tangzhong cool to room temperature before use.
3. In a mixing bowl, mix demerara sugar, salt, condensed soy milk and tangzong together. Pour in the yeast liquid.
4. Mix all the ingredient together to form a dough. It is not necessary to beat the dough. It is fine if the dough is not smooth and elastic.
5. Divide into four parts according to below portions:
6. Put a natural colouring powder onto each of the dough, knead slightly to roll in between dough till colouring start to incorporated. It is fine if the colour is not evenly incorporated into the dough.
7. Shape the dough into a ball. Cover with a damp cloth. Rest for 5 minutes.
8. Transfer the Dark Green dough to a floured surface.
9. Roll out the dough with a rolling pin. Cut it into thin strips. Cover with damp cloth and set aside.
10. Place the red dough on the table and lightly dust it with flour. Add raisins and knead again until the raisins are incorporated into the dough. Shape to a ball.
11. Transfer the White dough to a floured surface. Roll out to a thin round dough. Make sure the white dough is large enough to cover the red dough. Wrap the white dough around the red dough. Make sure the red dough is completely covered by the white dough and pinch the seams firmly to seal.
13. Place the white dough onto the no strips surface. Wrap the white dough around the red dough. Make sure the white dough is completely covered by the green dough and pinch the seams firmly to seal.
14. Place the dough into a square bread mold. Spray some water and cover with a damp cloth.
15. Preheated oven to 40°C. Put the bread mold and a cup of 60 ~ 70°C hot water into oven and turn of the oven. Close the door and leave it to doubled in size just near to the mold top.
16. Take out the bread mold from the oven. Spary some water over the dough. Preheat the oven to 180°C. Bake 170°C about 35 ~ 40 minutes.
17. Remove from the oven and take it out from the bread pan immediately; let it cool on the rack. Slice to triangular shape and enjoy.