2 hours 30 mins
Melon bread is a delicious, sweet Japanese bread. Despite its name, it does not usually contain melon though. Although, some recipes use melon extract. It is said to look like a melon because of the criss-cross patterns on top of it.
- 2 1/4 cups all purpose flour
- 3 1/2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon dry milk powder
- 2 1/4 teaspoons active dry yeast
- 175ml warm(105°F-110°F) water
- 1 egg
- 3 tablespoon butter, softened
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1 1/4 cup flour
- 1/4 teaspoon baking powder
1. In a bowl, sift together flour, sugar, salt, and milk powder. Mix in yeast. Mix in water and egg in three parts.
2. Knead dough for 5 minutes on a floured surface. Flatted dough and add butter. Knead for about 10 minutes until dough is smooth and elastic.
3. Form into ball and place in a bowl. Loosely cover bowl with plastic and let dough rise for 1 hour.
1. In a bowl, cream together butter and sugar. Beat in egg until smooth and creamy. Mix in flour and baking soda.
2. Wrap in plastic and refrigerate until bread dough is ready.
Forming and Baking:
1. Punch dough down and divide into 18 balls. Cover in plastic and let rise for 10 minutes.
2. Divide cookie dough into 18 pieces. Place each piece between plastic wrap and flatten. Remove plastic and cover bread dough with cookie dough (do not cover completely) and dust the tops with sugar. Using a knife or scraper, create lattice patterns on top surface.
3. Place on parchment lined baking pan and let rise for 40 minutes.
4. Bake in a 340°F oven for 12 minutes. If desired, broil at 345°F for 2-3 minutes after baking for a golden surface.