MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: CANTALOUPE BREAD
  Categories: Breadmaker
       Yield: 15 Servings
  
            -Barb Day GWHP32A
    1.00 pk Yeast
    3.25 c  Better for Bread flour
    2.00 tb Gluten
    0.33 c  Instant nonfat dry milk
    3.00 tb Sugar
    1.00 ts Salt
    0.50 ts Paprika
    1.00    Egg
    3.00 tb Butter; or margarine
    1.00 tb Orange peel;fresh/grated
    0.75 c  Cantaloupe;ripe/1/2 pieces
    1.00 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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