Who even needs a beach day when you can have a slice of watermelon toast in your hand? 🍉✨ Okay, I’m not gonna lie—I’m obsessed with summer, but there’s just something about biting into a juicy watermelon that makes me feel like the season is really here. But why stop at slicing it up when you can turn it into a whole toast? That’s right, today we’re making WATERMELON TOAST—soft, fluffy bread with vibrant red “flesh,” creamy white “base,” and a little green “rind” on top. It’s equal parts cute, delicious, and perfect for Instagram-worthy breakfasts. Let’s dive in!
Why Watermelon Toast? Because Summer Deserves a Bite of Everything!
Let me tell you, I’ve tried my fair share of summer treats, but this watermelon toast takes the cake (pun intended). Picture this: you take a warm slice of bread that looks like a mini watermelon—bright red, dotted with “seeds,” and a crisp green crust. It’s like eating summer in one bite! Plus, it’s way easier to make than you might think. No fancy tools, just basic ingredients and a little patience. Trust me, once you try it, you’ll be hooked.
Ingredients: Let’s Gather the Stars of the Show
First, grab these essentials (all easy to find at your local grocery store!):
- 250g high-gluten flour (this is the secret for stretchy, chewy bread—no skimping here!)
- 20g milk powder (adds a subtle creaminess, but if you’re out, skip it or use extra milk)
- 20g granulated sugar (helps the dough rise and adds a sweet touch)
- 30g egg (room temp works best for even mixing)
- 130ml warm water (you can use tap water, just not boiling—warm is key for yeast!)
- 20g unsalted butter (softened, not melted! Soft butter mixes better)
- 3g active dry yeast (the rising magic—don’t use instant yeast if you don’t have it)
- 2g salt (balances the sweetness and makes the bread taste real)
- 40g raisins (these are our “watermelon seeds”—use plump, sweet ones if you can!)
- Red rice flour/red food coloring (for the red “flesh”—if you don’t have red rice flour, a little gel food coloring works too)
- 1-2 tsp matcha powder (for the green “rind”—start with 1 tsp, adjust to your color preference)
Pro tip: Measure ingredients carefully! Flour can absorb water differently depending on humidity, so add water 1 tbsp at a time if needed. And let’s be real—no one’s perfect at measuring, so just go with the flow!
Step-by-Step: Making Your Watermelon Toast Masterpiece
Alright, let’s get baking! Follow these steps, and you’ll have a showstopper in no time. I’ll even throw in some personal tips to make yours extra fluffy.
Step 1: Gather All Your Ingredients (and Preheat the Oven!)
First, lay out all your ingredients on the counter. Having everything ready will save you from scrambling mid-recipe. Preheat your oven to 180°C (350°F) for later—you’ll need it hot!
Step 2: Mix the Dough (Without the “Fancy” Stuff Yet)
In a large bowl, combine the flour, milk powder, sugar, egg, water, yeast, and salt. Use a dough hook on your mixer or knead by hand (I know, kneading by hand is a workout, but it’s worth it!). If using a mixer, start on low speed for 3 minutes, then add the softened butter and switch to medium for another 5 minutes. By hand? Knead for 10-15 minutes until you get that “windowpane” stage—where the dough stretches thin without tearing. That’s when you know it’s ready!
Step 3: First Fermentation (Let It Rise!)
Once the dough is smooth, grease the bowl with a little butter. Cover with plastic wrap or a clean towel and let it rise in a warm spot (like near a sunny window or the oven if it’s on low). It should double in size in 1-2 hours. To check: press a finger into the dough—if it bounces back slowly, it’s ready!
Step 4: Divide the Dough into 3 Parts (4:2:1 Ratio!)
Punch the dough down to release air. Now, divide it into three parts by weight: 4 parts (largest), 2 parts (medium), and 1 part (smallest). Use a scale if you can, but if not, just eye it—you’ll get the hang of it! Label them: Red (4 parts), White (2 parts), Green (1 part).
Step 5: Color the Dough (Red, Green, and White Magic!)
- Red Dough (4 parts): Add red rice flour or food coloring to the largest portion. Knead until evenly mixed—no streaks! This is your “watermelon flesh.”
- Green Dough (1 part): Add matcha powder to the smallest portion. Knead until it’s a bright, even green. This is your “watermelon rind.”
- White Dough (2 parts): Keep this plain! It’s your “base” that holds everything together.
Step 6: Roll Out the Red Dough and Add “Seeds”
Take the red dough and roll it into a rectangle (about 10×8 inches). Spread the raisins evenly over the surface—they’ll be your “seeds.” Gently press them down so they stick, then roll the dough into a tight log, pinching the ends to seal.
Step 7: Roll the Red Log (Don’t Let the “Seeds” Escape!)
This is the trickiest part—roll the red dough slowly to keep the raisins inside. If they start to pop out, just push them back in. You want a smooth, tight log for the red “flesh.”
Step 8: Roll Out the White Dough (The Base Layer)
Take the white dough (2 parts) and roll it into a square slightly larger than the red log. This will be the base that holds the red and green parts together.
Step 9: Assemble the Red “Flesh” on the White Base
Place the rolled red log onto the white square dough. Center it so the red is in the middle.
Step 10: Wrap the Red Dough (Seal the Edges!)
Fold the white dough over the red log, pinching the edges to seal. This ensures the red stays put. Now you have a red-and-white loaf—almost like a mini watermelon!
Step 11: Add the Green “Rind” (The Final Touch!)
Roll out the green dough into a square (slightly larger than the red-and-white loaf). Fold it over the top to create the “green rind.” Pinch the edges again to seal. Now you have a full watermelon shape!
Step 12: Second Fermentation (Rise One More Time!)
Place the shaped dough into a loaf pan (I used a 450g pan, but any size works). Let it rise in a warm spot until it’s 80% full—this takes about 45-60 minutes. The dough should puff up nicely!
Step 13: Bake Your Watermelon Toast (Golden and Fluffy!)
Preheat your oven to 180°C (350°F) again (just to be sure!). Bake the loaf on the middle-lower rack for 40 minutes. Check if it’s done by tapping the bottom—it should sound hollow. Let it cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Pro Tips to Make It Perfect Every Time!
- Dough Consistency: If the dough is too sticky, dust with flour. If too dry, add a splash of water.
- Matcha Powder: Use high-quality matcha for a bright green color—cheap matcha might taste bitter!
- Raisins: Swap raisins for chocolate chips or dried cranberries if you want a different twist.
- Slicing: Let the bread cool completely before slicing for the cleanest cuts.
Final Thoughts: Watermelon Toast, the Summer Hero!
I hope you love this watermelon toast as much as I do! It’s perfect for breakfast, picnics, or even as a snack with coffee. Tag me if you make it—I’d love to see your watermelon creations! 🍉✨ Remember, baking is about fun, not perfection, so don’t stress if it’s a little lopsided. The best part is it tastes amazing and looks adorable. Enjoy!