Let’s be real—who doesn’t go crazy for watermelon in summer? I’m a total watermelon fanatic; if I can’t munch on a juicy slice when the sun’s blazing, I feel like something’s missing. But here’s the bummer: watermelon’s super cooling, so chowing down too much isn’t great (especially for us ladies). And don’t even get me started on winter—fresh watermelon is basically a myth then! That’s why I started making this watermelon toast. It’s not actual watermelon, but hey, it’s the next best thing for satisfying that craving. Plus, it’s so fun to look at—your friends will definitely do a double-take when you pull it out!
Why You’ll Love This Watermelon Toast
First off, it’s adorable. Slice it open, and you’ll see layers that look just like watermelon flesh and rind—red, white (okay, our “rind” is green, but work with me!), and even little “seeds” from raisins. It’s perfect for impressing guests, packing in lunch boxes, or just making your morning toast way more exciting. And let’s not forget the taste: it’s a soft, slightly sweet bread that’s way less messy than real watermelon. No sticky fingers here!
What You’ll Need
Don’t worry, you don’t need fancy equipment—just a bread machine (or some strong arms for kneading) and an oven. Here’s the full list:
- 200g high-gluten flour (for that chewy bread texture)
- 50g low-gluten flour (to keep it soft)
- 3g yeast (make sure it’s active—check the expiration date!)
- 105g water (room temperature is best)
- 40g sugar (just enough for a hint of sweetness)
- 2g salt (to balance the flavors)
- 10g milk powder (adds richness)
- 20g butter (unsalted, softened)
- 1 egg (large, room temperature)
- 6g red yeast rice powder (for that bright watermelon red—don’t skip this!)
- 3g matcha powder (for the “rind” green)
- Optional: raisins (for the “seeds”)
Pro tip: I use the Dongling BM1352AE-3C bread machine for kneading—it saves so much time. If you don’t have one, you can knead by hand, but be prepared for a workout!
Step-by-Step Instructions
Let’s break this down into easy steps. I’ll walk you through each part, so even if you’re new to baking, you’ve got this.
Step 1: Knead the Dough
First, add all your ingredients to the bread machine bucket in this order: high-gluten flour, low-gluten flour, sugar, salt, milk powder, butter, egg, water, then yeast (put the yeast on top so it doesn’t touch the salt—salt can kill yeast!). Select the “knead” function and let it go for 30 minutes. If you’re kneading by hand, mix the dry ingredients first, then add the wet ones, and knead for about 10-15 minutes until the dough is smooth and elastic.
Step 2: Divide the Dough
Once the dough is done, it should weigh around 480g. Split it into two parts: a big one (380g) for the “watermelon flesh” and a small one (100g) for the “rind.”
Step 3: Color the Big Dough Red
Put the 380g dough back into the bread machine, add the red yeast rice powder, and knead for another 5 minutes until the color is evenly mixed. No bread machine? Knead it by hand—just make sure the powder doesn’t clump!
Step 4: Color the Small Dough Green
Take the 100g dough and mix in the matcha powder by hand. Knead it until the green is spread out—this is your “watermelon rind”!
Step 5: Let the Dough Rest
Shape both colored doughs into balls, cover them with a glass bowl, and let them rest for 20 minutes. This helps the gluten relax, so it’s easier to roll out later.
Step 6: Roll Out the Red Dough
Take the red dough (the big one) and roll it into a rectangle. Flip it over and gently press the edges to make them thinner—this helps when folding later.
Step 7: Add the “Seeds”
Sprinkle raisins all over the red dough—these are your fake watermelon seeds! Don’t go overboard, but add enough so each slice has a few.
Step 8: Roll Up the Red Dough
Wait, did I skip a step? Oh right, after adding raisins, roll the red dough up tightly from one end to the other. Think of it like rolling a cinnamon roll—you want it nice and compact so the layers stay together.
Step 9: Roll Out the Green Dough
Now take the green dough and roll it into a rectangle too—make sure it’s big enough to wrap around the red roll you just made.
Step 10: Wrap the Red Roll in Green
Place the red roll in the center of the green dough. Fold the green dough over the red roll, pinching the seams together tightly so it doesn’t come apart while baking. This is your “watermelon” shape!
Step 11: Put It in the Toast Mold
Pop the wrapped dough into a toast mold. Make sure it’s centered so it rises evenly.
Step 12: Let It Rise (Ferment)
Put the mold into your oven (I use the Dongling DL-K30A) and use the fermentation function for 50-60 minutes. You want the dough to rise until it’s about 80% full of the mold. If your oven doesn’t have a fermentation setting, you can put a pan of hot water at the bottom to create humidity—just keep an eye on it!
Step 13: Prep for Baking
Once the dough has risen, take it out and preheat your oven. Spray a little water on the surface of the dough—this helps keep the crust soft.
Step 14: Cover the Mold
Put the lid on the toast mold. This gives the bread that classic square toast shape.
Step 15: Bake It!
Put the mold back in the oven. Bake at 125°C (top heat) and 150°C (bottom heat) for 40 minutes. Every oven is different, so check it after 35 minutes—if the top is getting too dark, you can cover it with foil.
Step 16: Let It Cool
When it’s done baking, take the toast out of the mold and let it cool completely on a wire rack. I know it’s tempting to slice it right away, but cutting it while it’s hot can make it squishy—patience, grasshopper!
Step 17: Slice and Enjoy!
Once it’s cool, slice it open—and voilà! You’ve got bread that looks just like watermelon. Serve it plain, with butter, or even with a little jam. It’s perfect for breakfast, snacks, or whenever you need a fun pick-me-up.
Pro Tips for Success
- Use a bread machine that can handle a decent amount of flour—like the one I mentioned (Dongling BM1352AE-3C). More dough means a bigger toast, which is easier to shape into that watermelon look.
- Don’t skip the resting step! If you roll out the dough without letting it rest, it’ll spring back and be a pain to work with.
- Make sure the seams are pinched tight when wrapping the green dough around the red one. If there are gaps, the green might separate during baking.
- Let the toast cool completely before slicing. I know it’s hard, but trust me—slicing warm bread ruins the texture.
Final Thoughts
This watermelon toast is such a fun project. It’s not too hard, and the payoff is huge—everyone who sees it will be impressed. Whether you’re craving watermelon in winter, want a unique snack, or just love baking things that look cool, this recipe is for you. Give it a try, and let me know how it turns out! I bet your kids (or inner kid) will go crazy for it.
See? It looks just like watermelon! Okay, maybe the rind is green instead of white, but still—super cute, right? And the best part? It tastes delicious. No more sad winter days without watermelon (well, fake watermelon, but close enough).
Seriously, kids will flip for this. Pack a slice in their lunch, and they’ll be the envy of the cafeteria. Or serve it at a party—your guests will be taking photos before they even take a bite. It’s the perfect combination of fun and tasty.
