Watermelon Chocolate Chip Bread

Ingredients:
2-1/2 cups bread flour
1-1/2 tbsp granulated sugar
1 packet active dry yeast
1 egg ~ beaten
30g unsalted butter ~ softened
3/4 tsp salt
3/4 cup buttermilk
1/4 cup chocolate chips
Red/Green food coloring

Directions:

1. In a large bowl of stand mixer, stir together the flour, sugar & yeast.
2. Add in egg, butter, salt & buttermilk.  Mix on low speed until just combined.
3. Divide dough into 2 pcs, 1 pcs twice as large as the other, stir chocolate chips & enough red coloring to dye dough to a deep pink color.   Add upto 1/4 cup remaining flour as needed until dough is smooth & elastic & pulls away from sides of bowl (about 5 mins).  Remove red dough from bowl & place in another bowl.   Cover & let rise until doubled, about 1-1/2 - 2 hours.
4. In a clean bowl, stir enough green food coloring to completely dye-dough into smaller piece, adding upto 1/4 cup remaining flour as needed until dough is smooth & elastic & pulls aways from sides of bowl (about 5 mins).  Remove green dough from bowl & place in another bowl.  Cover & let rise until doubled, about 1-1.5 - 2 hours.
5. Remove risen red dough from bowl & place on a lightly floured surface.   Flatten, using fingers, into a rectangle about 6x8 inches.   Roll the dough from the short end like a jelly roll, pinching the seam closed as rolled to tighten the top of the loaf.
6. Remove risen green dough from bowl & flatten into a rectangle about 3x8 inches.   Carefully dome green dough over red dough, stretching as needed until long edges of green dough completely cover red dough.
7. Carefully place loaf in a lightly greased 8x4 inch loaf pan.   Cover & let rise until doubled, about 1-1.5 hours.
8. Preheat oven to 350 deg F.   Uncover risen loaf & bake 30-40 mins or until a golden brown.   The dough should also register about 190 deg F inside & make a holow thumping ound when thwasked on the bottom.
9. Remove from loaf pan & allow to cool completely on a cooling rack before slicing.

Roll like a swiss roll