Cocoa Melon Bread

Name: Cocoa Melon Bread
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 40 grams Butter; 1 1/3 tsp Dry yeast; 20 grams Sugar; 120 ml Milk; 1 Egg yolk; 1/2 tsp Salt; 50 grams Margarine or butter; 40 grams Sugar; 1/2 medium Egg; 100 grams ★Cake flour; 1 1/2 tbsp ★Cocoa powder; 1/4 tsp ★Baking powder; 1 Granulated sugar

cookpad.japan @cookpad_jp

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 made some melon bread with cocoa powder.

cookpad.japan @cookpad_jp

I made some melon bread with cocoa powder.

Saved

Ingredients

8 servings

Bread Dough
200 gramsBread (strong) flour
40 gramsButter
1 1/3 tspDry yeast
20 gramsSugar
120 mlMilk
1Egg yolk
1/2 tspSalt
Cookie Dough
50 gramsMargarine or butter
40 gramsSugar
1/2 mediumEgg
100 grams★Cake flour
1 1/2 tbsp★Cocoa powder
1/4 tsp★Baking powder
1Granulated sugar

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Steps

1

Let the bread maker knead the dough until the first rising. Dust the counter with flour and pound the dough to release the gas. Use a scraper to divide into 8 sections.
2

Form the 8 portions of dough from Step 1 into balls. Place the seam end on the bottom and cover with a damp, wrung out cloth. Let sit for 20 minutes.
3

Put the margarine and sugar into a bowl and mix well. Add the beaten egg and combine together well. Sift in the ★ dry ingredients.
4

Use a rubber spatula to mix Step 3 together by pushing it so that it sticks together.
5

Place it on the counter and roll into a cylinder (about 18 cm). Cover with plastic wrap and leave it in the freezer for 20 minutes. Move it to the refrigerator for 15 minutes. Divide into 8 portions.
6

Push on the bread dough from Step 2 to release the gas and then form into neat balls again.
7

Dust the counter with flour and roll out the cookie dough from Step 5 using a rolling pin. Roll it into a circle that is about one size larger than the bread dough.
8

Wrap the cookie dough from Step 7 around the bread dough from Step 6. Leave a small opening in the center. Lightly press to arrange the shape.
9

Coat completely with granulated sugar. Use a scraper to cut lines into the dough.
10

Line them up on a sheet of parchment paper and let sit in a warm room for the second rising. (You can put them in a thick plastic bag and tie it closed, being careful that the dough doesn't stick to the bag.)
11

Preheat the oven to 190℃. Lower the temperature to 180℃ and bake for 12-13 minutes.
12

Once done, transfer to a rack to cool.