Tofu Mock-Melon Bread

I wanted to make melon bread with a really crispy, crunchy outer layer, and after much trial and error I came up with this recipe.I used the back of a knife to make the pattern on the melon bread.Cut down on the amount of work by using a bread maker. Recipe by makoto

When I was trying to make muffins, I didn't have milk, so I turned it into melon-bread style cookie bites. It's not exactly melon bread but it's like eating the surface of melon bread, and it's delicious. Great as a kids' snack.When you are measuring the ○ ingredients, cover the bowl with a plastic bag. If the dough sticks to your hands during the summer, let it sit in the fridge for a little while, use a spoon, or dust flour on your hands. I used 1 stick serving of granulated sugar (5 g). You can make lots of small breads. Recipe by nathu

I tried making melon bread with green tea powder while keeping the melon bread flavor intact.Letting the dough sit for 15 minutes makes it moist and easy to form into round shapes. Recipe by Mamami

These melon bread rolls, or "melonpan," are my family's absolute favourite. I make them for my son who loves melonpan.To prevent the cookie dough from cracking when it's baked:-When you are rolling out the cookie dough with a rolling pin, make sure the middle part is thick and the edges are thin.-When you are wrapping the bread dough with the cookie dough, don't wrap it completely.-While you're making patterns on the surfaces, don't cut completely through the layer of cookie dough.This yields 8 melon bread buns. Recipe by okeipon.

I created this recipe because I simply wanted to make melon bread.When you dust the cookie dough with cake flour, it will be easier to handle.Make lines on the cookie dough without cutting through so that you won't see the bread dough. For 5 melon bread buns. Recipe by Nahomin

I made some melon bread with cocoa powder.Step 7: For the cookie dough not to dry out, roll out one portion at a time. Cover with a damp towel, the same as you did for the bread dough.Step 11: The baking time depends on your oven.Using margarine will make the dough difficult to handle and a little bit too soft. Recipe by Yuuyuu0221

I don't like store-bought melon bread sticks as they are too moist, so I made them in my favorite crispy style.I also uploaded another recipe with chocolate chips in the cookie dough called "Stick-Shaped Chocolate Chip Melon Bread".・The baking temperature and time are only a rough indication. Please adjust according to your oven. Recipe by itarunrun

I found a recipe for kabocha squash melon bread in a cookbook and modified it to my liking. I really love kabocha squash so I put in a lot.The amount of milk will vary depending on the water content of the kabocha so adjust accordingly. Once it clumps together, it should be good. Recipe by Mariko*63.

There is a store that sells delicious melon bread in my neighbourhood. I tried to recreate its taste and arrived at this recipe.Adding lemon extract and lemon zest (grated) is also delicious instead of melon oil during Step 3. Recipe by EnjoyKitchen

I love melon bread. I had a craving for it when I woke up, so I came up with this simple recipe.This is incredibly easy. Just toast it in a toaster oven. It's quicker and more delicious if the sauce is evenly spread. For 1 serving. Recipe by Totoha

I based this recipe on a recipe for kabocha squash cookies. I avoided butter and eggs and instead used vegetable oil to highlight the taste and the color of the avocado. The result is a healthy cookie well-flavored with avocado. The pretty color, together with the melon bread shape, makes this a very charming treat.While these cookies are very easy to make, they use a special baking technique.I came up with this technique in order to allow the cookies to retain their pretty color and to brown nicely.Please watch the oven carefully and adjust the baking time and temperature to suit your oven. Recipe by Stylish Mama

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

I thought that putting custard inside melon bread would be delicious! So that's what I did.When you are wrapping the custard into the dough, be sure not to roll out the dough too thinly or the custard will come out of the bread when you bake it. Be careful! For 10. Recipe by EnjoyKitchen

I thought they might look like melon bread if I sprinkled granulated sugar on my usual mini bread.Since the dough is soft, it's easier to handle it if you wet your hands when forming into balls. When you're using store-bought pancake mix, you don't need vanilla extract. Recipe by Pekuchin

I wanted to make some quick scones so I mixed the ingredients together in a plastic bag. Somehow they looked and tasted like melon bread. My family loved them.The completed scones aren't very sweet. You can adjust the sweetness with a sprinkling of sugar at the end. Recipe by Soreiyu

I was finally able to come up with a combination that is easy to do.50 g is the best to use for making a 12 diameter melon bread. Please adjust the amount to something that is easy for you to make. Recipe by Otometeo

I've made lots of turtle-shaped melon bread before, usually with live yeast but this time I wanted to write an easier recipe that uses more orthodox ingredients. This recipe took a lot of effort but I just really wanted to see my little turtle army at the end.It's going to take a lot of effort to shape these turtles but please try and get it done as quickly as possible! When creating the lattice pattern it's better to make shallow cuts. If they're too deep, the shell can crack. If you don't fix the head and feet on properly with egg whites then they will most likely come off whilst baking. You can use icing instead of white chocolate for the eyes if you prefer. Recipe by Asaemon

I wanted to eat maple melon breadI added shortening so that the crust stay crispy even on the next day.You can enjoy other flavors by exchanging the maple syrup with a coffee-flavored liquid or chocolate syrup.The cookie dough will be a little bit soft once mixed together, so let it sit in the refrigerator for about 1 hourUsing a pieces of plastic cling wrap to roll out and wrap your dough will make the process easier and nicer!It's better to proof the cookie dough at a lower temperature so it doesn't lose its shape. Recipe by Tarosan

I've loved melon bread since I was little, so I've been making my own version, obsessing about the cookie dough and bread dough, since I was a student.This is very popular as a gift, so my friends have given it the name "Meg's Melon Bread". This melon bread recipe is my beloved child.In step 8: the cookie dough is sticky, but be very stingy with the flour on the work surface. Otherwise the granulated sugar won't stick to it properly.Layer the cookie dough and bread dough in the same way with the same sides down. Recipe by MeguBroaden

I realizeded that although I've made a lot of different melon bread recipes, I haven't made a traditional turtle one! There's probably a lot of these recipes around but I thought I would upload mine as well anyway.When it's hot both the cookie and bread dough will tend to get a bit soft. Even though it's annoying, keep the pieces you don't currently need refrigerated so that they keep their shape.Transfer to a baking tray as soon as you have scored the turtle shells. Make sure there is plenty of space between each turtle. The turtles will most likely fall apart if you try to move them onto the baking tray after assembly so I don't recommend this way. Recipe by Chibato

When I cook dinner I often add grated to cheese to get a richer flavour. I wondered if this would work with bread and that's how this recipe was born.When wrapping the bread dough with the cookie dough, the cookie shouldn't be sealed completely to allow the bread dough to also expand during the second proofing.Since this cookie dough uses a lot of butter, if it's proved at too high a temperature, the cookie dough will start peeling away from the bread dough. For 12 servings. Recipe by Nagiry

When I tried making turtle-shaped bread I noticed that if the body was a bit longer it would look like a crocodile so I tried to make it that way.This recipe uses the same amount of dough for a crocodile as it would take for a turtle so it's possible to make 3 of each from this recipe.The ingredient amounts and way of kneading for this bread are the same is in the referral recipe. The thing about this recipe is that you can arrange the later steps how you want. I recommend making all the feet at once and then sticking everything together in one go. If you're making them with someone else put one person in charge of feet and things will go much faster. If you can't be bothered to make the pattern on the crocodiles back you can try making a lattice pattern with a knife instead. Recipe by Chibato

I bought a lot of silken tofu on sale, so I tried making bread with some of it. My husband loved it so much that he requested it again.You can use cold milk and water.The baking time differs depending on the oven, so bake until the surface browns. Recipe by EnjoyKitchen

I wanted to try user Chako and Yuna's "Avocado & Hijiki Seaweed Macrobiotic Sandwich"using brown rice bread. I added tofu since it's my favorite bread ingredient, and the result was a chewy, elastic, and easy-to-eat bread.-When I placed the 150 g of tofu in a dish with it's packaged liquid, it weighed about 155 g. Keep that in mind when adding the water in Steps 5 and 6.-Feel free to divide it into however many portions you like, and shape them as you please. Recipe by Hiromuzu

I created a quick recipe for a busy mornings. Add fruit for a more nutritious dish.Bring the tofu to room temperature to make it quicker.You can use silicon cups.If the cakes don't cook the first time, microwave in increments until it cooks.Adjust the amount of dry ingredients and water depending on the moisture of the tofu. For 5 cups. Recipe by Hiramekimei

When kneading the bread, knead it just like you're kneading real bread. If it's too wet, add some more flour until it's about the same consistency as your earlobe. Recipe by Happa

My mom always used to make this whenever I had classes early in the mornings, and I would be in rush to get things ready. This pipping hot steamed bread filled my heart with love, especially on cold winter days!1 serving is about 130 kcal. Although this might sound like some kind of marketing line, all the moisture comes from the tofu, so it's actually really healthy. It can be made in one bowl, so you can whip this up even on busy mornings ♪ It won't harden when it's cooled, so it's great for bentos too. Recipe by Miyako

I found a lot of tofu bread recipes, but for eating everyday they were too sweet, had too much butter, or were overly rich. So I thought up this bread for every day consumption.Since the bread maker does everything, I don't have any hints! Leave it to cool before cutting! Recipe by pizzacrust

I bought two packs of tofu (200 g each) so I made bagels using an entire pack of tofu and as little flour as possible. 1 bagel is roughly 195 kcal if you make 4, and 260 kcal each is you make 3.Use either silken or firm tofu. If you use firm tofu, e adjust the straining time because it tends to lose more water. Since there is tofu in the recipe, the bagels will rise without proofing. Recipe by cocococoa

I was aiming to make a healthy and nutritious bread using up leftover ingredients in the fridge.It's easier to cut nicely when completely cooled.The bread in the top photo was cut right out of the oven, so the cut surface is slightly uneven. Recipe by Kiemama