Super Quick-Prep Melon Bread using a Sandwich Bread

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 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

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 wanted to make a bread for my daughter to have at breakfast.If you half the amount of water and use milk instead, it'll turn out to be even more delicious.If you don't like shaping dough, make them into spheres (Look at Step 6) and you can just put them in the baking tray as is and bake them straight away. Recipe by Mahha mama

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 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.

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 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'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 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 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 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 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

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

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

By not only using bread flour but also cake flour, you can make your bread even better!It turns out really fluffy and soft !I uploaded this for my own reference as well. Recipe by Nachi

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 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'm worried about the amount of bad cholesterol that my family is consuming, so I decided to come up with an oil-free, low-cholesterol bread recipe.If you enjoy a little less salt, then feel free to reduce the amount of salt. If you like sweeter bread, then add some sugar.Of course you can also use regular milk too.With the measurements of the flour, it's just supposed to reach a combined weight of 250 g. So don't sweat it if it's not exact!!This is fantastic for babies too. Recipe by Llimona

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

I took some leftover tofu and mixed it with some pancake mix!!The color kind of looked like melon bread, so I made it in the shape of melon bread and make pseudo melon bread.When you mix the dough with a rubber spatula, it will look floury, but if you properly knead it with your hands, it will come together just fine. Recipe by Chi-zusan

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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

Very soft sourdough bread with stylish angel shape.Use a hint of dry-yeast enable to cook faster:)

It is the perfect rye bread for sandwiches!It is also delicious to add walnuts. If you don't make sandwiches with this, then I recommend adding dried fruits. Recipe by Manoro

Rusks are so expensive when you buy them at bakery stores. I wanted to make them easily and in an inexpensive way, so I came up with my version by referencing a variety of recipes.I use 5-slice loaf (thickly sliced) bread for these rusks, split them in half down its side, and microwave at 600 W. Adjust the microwaving time according to the thickness of the bread, and model of microwave oven. The moisture in the bread might not evaporate completely or on the other hand, it might burn on you, so keep an eye on them.I think it will also be fun, to cut out the bread into shapes with your child. Recipe by Myimyikan