| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, B/m, Dak | 1 | Servings | |
INGREDIENTS
| 1 | pk | Yeast |
| 3 1/4 | c | Better for Bread flour |
| 2 | tb | Gluten |
| 1/3 | c | Instant nonfat dry milk |
| 3 | tb | Sugar |
| 1 | ts | Salt |
| 1/2 | ts | Paprika |
| 1 | Egg | |
| 3 | tb | Butter; or margarine |
| 1 | tb | Orange peel;fresh/grated |
| 3/4 | c | Cantaloupe;ripe/1/2" pieces |
| 1 | c | Cantaloupe;liquid* |
INSTRUCTIONS
* 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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