To make the bread dough, whisk together the flour, powdered milk, yeast and salt. Beat the egg and cold water together until well blended. Add to the flour mixture in the bowl.

Using the dough hook, mix at low speed until a rough dough forms. Increase the speed and mix at medium speed for about 4 minutes. The dough should have a rather stiff consistency.

Decrease the speed to low and slowly add the sugar. Mix until the sugar is fully incorporated. The dough should soften a little at this point. Increase the speed to medium and knead for about 10 minutes, or until the dough becomes supple and elastic.

Again decrease the speed to low and add the softened butter. Knead until mixed in, 2-3 minutes. Increase the speed to medium and contine kneading for about 5-6 min

Transfer the dough to a lightly-oiled bowl and cover tightly with plastic wrap. Let sit at room temp until doubled, about 1 hour.

Lightly grease a large baking sheet or line with parchment paper. Turn the dough out onto a lightly floured surface and gently deflate. Divide the dough evenly into 8 pieces. Keeping the unused pieces covered, round each piece into a ball. Transfer onto prepared baking sheet. Cover the dough loosely with lightly oiled plastic wrap and let sit at room temp until doubled, about 1 hour.

While waiting on the bread dough, start the cookie dough. Whisk together the flour, baking powder and salt; set aside. In the bowl of the mixer, use paddle attachment, cream together the butter and sugar at medium-high speed until fluffy for about 2 minutes. Scrape side of bowl as needed. Add egg and vanilla and beat until combined.

Add the flour mixture to the butter and sugar mixture, mixing at low speed just until combined. Wrap the dough tightly in plastic wrap and refrigerate while waiting for the bread dough to finish rising.

Preheat overn to 350°F

Unwrap the cookie dough and divide it into 8 even pieces. Roll each into a ball, keeping unused pieces covered. Using as little flour as possible, roll each ball into a flat roud, about 3 1/2 inches in diameter.

With a sharp paring knife score each round with a crosshatch pattern. Drape each piece of cookie dough over the risen bread dough, being careful not to deflate them. The cookie dough should encase the top and side.

Bake at 350°F for 20-25 minute or until barely golden on top. Tranfer to wire and cool.

This recipie was copied from: http://www.abreadaday.com/?p=1503 Needed a good way to view this on my tablet while cooking =)