11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 1 star values: 1
  • 3 star values: 1

This unbelievably delicious and moist bread is made in the bread machine.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Directions

  • Place 1 1/2 cups cantaloupe cubes in a blender or food processor and puree. Reserve remaining 3/4 cup cantaloupe cubes.

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  • Place yeast, flour, gluten, milk powder, sugar, salt, paprika, egg, butter, orange zest, cantaloupe cubes and cantaloupe puree in the pan of the bread machine. Select White Bread cycle; press Start. This is a soft, sticky dough. If any of it clings to the sides of the pan at the end of the first kneading, you can push it down with a rubber spatula.

  • Let cool, cut into thin slices and serve toasted with cream cheese.

Nutrition Facts

59 calories; 2.7 g total fat; 19 mg cholesterol; 194 mg sodium. 6.6 g carbohydrates; 2.4 g protein; Full Nutrition


Reviews (8)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
not overpowering...a truly delicious bread that even the kids loved!!
(30)

Most helpful critical review

Rating: 1 stars
02/12/2004
This bread not only fainted in the machine...it really is not very good. Doesn't retain any of the cantaloupe flavor. Can't imagine anyone liking it very much.???
(7)
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 1 star values: 1
  • 3 star values: 1
Rating: 5 stars
01/25/2004
not overpowering...a truly delicious bread that even the kids loved!!
(30)
Rating: 4 stars
01/25/2004
This bread is very good. It did sink a little. Everyone enjoyed it and couldn't believe that it was made with cantaloupe.
(29)
Rating: 1 stars
02/12/2004
This bread not only fainted in the machine...it really is not very good. Doesn't retain any of the cantaloupe flavor. Can't imagine anyone liking it very much.???
(7)
Rating: 3 stars
08/02/2006
The bread itself tasted fine mildly sweet but not at all like cantaloupe. However it boiled over and made a huge mess in my bread machine. I tried it a second time substituting whole wheat flour which rises less and ended up with an inedible loaf of bread and a bread machine that's practically ruined from dough that poured over the edges and burned all over the sides.
(3)
Rating: 4 stars
07/07/2009
I was a bit wary of trying this recipe and thought ahead that it might be a waste of flour because it sounds so strange but it turned out really well. The only change I made is that I didn't include the gluten and I didn't have quite enough cantaloupe so blended it all and added a bit of water. I will keep this recipe and will probably make again whenever I have leftover cantaloupe.
(2)
Rating: 5 stars
09/15/2008
Great! I followed the recipe as written even though I questioned the paprika. The bread had a beautiful color and great elasticity. We plan on using it for sandwich bread. Even though the canteloupe I used had a strong taste barely a hint of canteloupe could be detected. I will definitely use this recipe again!
(1)
Rating: 5 stars
09/13/2015
I made this gluten free so used 2 1/2 cups of puree and no chunks. It rose beautifully has a great crumbled flavor and lovely color
Rating: 5 stars
05/04/2016
This recipe makes a gorgeous golden loaf with a delicate scent can't say it is actual cantaloupe but the actual fruit's flavor isn't that strong to begin with. The texture turned out a little bit moist and crumbly almost like cornbread also did not grow as much as I expected considering the amount of flour but I did not have vital gluten on hand which could have likely caused this. Will definitely make again if I find myself with too much cantaloupe.