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Cantaloupe Bread

-Barb Day GWHP32A 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*

* 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 treaconsisted of peeled cantaloupe segments arranged on a serving plate in a sunburst pattem with bread cubes piled in the center and covered with creamsauce, 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

 

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