Lazy, easy dragon fruit bread recipe

For this lazy recipe I used a pre packaged bread mix as I stopped making our sour dough and let my starter laps. 
The brand I used was Laucke Barossa Sour Dough Bread Mix and just substituted or added the fresh dragon fruit puree or pitaya powder.  
For this easy lazy recipe I did 2 lots 1 with pink pitaya powder and 1 with 1/4 cup of blended red dragon fruit.
For the fresh fruit I just reduced the water by 1/4 cup.
The pitaya powder bread version I added 1 teaspoon of pitaya powder, you can add more for a brighter and more vibrant colour. 
When I have my baking mojo on and do make bread from scratch I use a fantastic sour dough recipe Michele for Agnes sour crew created. 
She runs short courses on how to make sour dough and her information is on the Agnes sour crew Facebook page. I would highly recomend this class if you have never made sour dough before. 

Basic bread recipe


  • 3 cups (450g) flour , bread or plain/all purpose (
  • tsp instant yeast 
  • 2 tsp cooking salt 
  • 1/2 cups (375 ml) luke warm tap water 
  • Extra flour for dusting
I like to cook mine in a Dutch oven, mine is nothing flash about $20 from Kmart. The round loaf I made in a Dutch oven the rectangle was made in a silicone bread mould. 
    1. Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. This should be a shaggy dough. 
    2. Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s  stop is light and bubbly . If after 1 hour it doesn’t seem to be rising, move it somewhere warmer 
    3. Preheat oven Put Dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. 
    4. Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
    5. Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Make a slight in the top of your loaf to encourage even cooking.
    7. Dough in pot: Remove piping hot Dutch oven from oven. Use paper to place dough into pot, place lid on.
    8. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
    9. Cool on rack for 10 minutes before slicing. You can also get creative and substitute some water for dragon fruit pure or make roll, pizza bases and more.