Stick-Shaped Chocolate Chip Melon Bread

Name: Stick-Shaped Chocolate Chip Melon Bread
Yield: 6 servings
Cuisine: American
Ingredients: 95 grams ○Cake flour; 10 grams ○Bread (strong) flour; 10 grams ○Whole wheat flour; 1/3 tsp ○Baking powder; 47 grams Unsalted butter; 30 grams Sugar; 1/2 Egg; 30 grams Chocolate chips; 170 grams ◎Japanese Domestic Bread (strong) flour; 30 grams ◎Cake flour; 95 grams ◎Water; 1/2 ◎Egg; 20 grams ◎Sugar; 3 grams ◎Salt; 8 grams ◎Skim milk powder; 2/3 tsp Dry yeast; 13 grams Unsalted butter; 1 Granulated sugar

cookpad.japan @cookpad_jp

I don't like the stick-shaped melon bread that's sold in stores since it's usually too moist, so I made a version that is crispy, the way I like it. I also have a recipe for a version without chocolate chips - Crispy Stick-Shaped Melon Bread.

If using imported bread flour, use 105 g of water for the bread dough.
Please adjust the baking temperature and time depending on your oven. Recipe by itarunrun

cookpad.japan @cookpad_jp

If using imported bread flour, use 105 g of water for the bread dough.
Please adjust the baking temperature and time depending on your oven. Recipe by itarunrun

Saved

Ingredients

6 servings

Cookie dough:
95 grams○Cake flour
10 grams○Bread (strong) flour
10 grams○Whole wheat flour
1/3 tsp○Baking powder
47 gramsUnsalted butter
30 gramsSugar
1/2Egg
30 gramsChocolate chips
Bread dough:
170 grams◎Japanese Domestic Bread (strong) flour
30 grams◎Cake flour
95 grams◎Water
1/2◎Egg
20 grams◎Sugar
3 grams◎Salt
8 grams◎Skim milk powder
2/3 tspDry yeast
13 gramsUnsalted butter
1Granulated sugar

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Steps

1

Make the cookie dough: Combine the ○ ingredients and sift twice. Bring the unsalted butter and egg to room temperature.
2

Put the unsalted butter in a large bowl and cream with a whisk. Add the sugar in 3 batches, mixing it in well between additions.
3

Beat the egg, and add to the step 2 mixture in 3 batches. It splits easily, so mix it in very well between additions.
4

Change to using a rubber spatula, and add all the sifted powdered ingredients at once. Fold it in until the dough is no longer floury, and mix in the chocolate chips.
5

Divide the dough into 6 portions, put each piece on a sheet of plastic wrap, and roll out to 22 cm x 4cm size. Leave to rest in the refrigerator for at least 3 hours or overnight.
6

Make the bread dough: Put all the ◎ ingredients in a bread machine, with the yeast in the yeast compartment. Start the "dough-only" program. Add the butter 8 minutes in.
7

Take the dough out, divide into 6 pieces and round off each piece. Cover with a tightly wrung out moistened kitchen towel and leave to rest for 10 minutes.
8

Roll out into a rectangle while deflating the dough. Roll up the dough from the side closest to you, and seal tightly. Roll the dough so that it's 20 cm long.
9

Optionally sprinkle the surface of the cookie dough with granulated sugar, and put the cookie dough on top of the bread dough from step 8. Cover to prevent the dough from drying out, and leave in a warm place for the 2nd rising.
10

Bake in a preheated 210°C oven for about 15 minutes to finish.
11

This is how it looks when cut. The thick chocolate chip cookie crust is combined with a crispy, fluffy bread for this melon bread.