Crispy Melon Bread

Name: Crispy Melon Bread
Yield: 10 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 20 grams Sugar; 25 grams Margarine; 3 grams Salt; 4 grams Dry yeast; 1/2 Egg; 130 ml total when combined with egg, Water; 130 grams Cake flour; 50 grams Sugar; 40 grams Margarine, with 2-3 drops vanilla essence; 1/2 Egg; 15 grams Granulated sugar

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

10 servings

200 gramsBread (strong) flour
20 gramsSugar
25 gramsMargarine
3 gramsSalt
4 gramsDry yeast
1/2Egg
130 mltotal when combined with egg, Water
Cookie dough
130 gramsCake flour
50 gramsSugar
40 gramsMargarine, with 2-3 drops vanilla essence
1/2Egg
15 gramsGranulated sugar

Saved

Steps

1

Add the bread flour, sugar, salt, and dry yeast to a bowl. Warm the water to the touch, then combine it with the egg and pour into the bowl in one go. Whisk everything together with chopsticks.
2

Knead a little and once the dough has gathered into a ball add the margarine and knead further for roughly 10 minutes. Wrap with cling film and leave to proof until doubled in size.
3

Whilst the dough is proving, prepare the cookie dough. Cream the margarine in a bowl, add the sugar and mix well.
4

Add the egg and vanilla essence and mix again. Then sift in the cake flour and fold in gently with a spatula.
5

Once the dough has gathered into a ball, form it into a log, wrap and let it rest in the fridge.
6

Once the dough from Step 2 has finished proving, gently punch down, separate into 10, form into balls and leave to rest for 20 minutes. Once it has rested, punch down gently again and re-shape into balls.
7

Whilst that dough is resting, go back to your cookie dough. Slice into 10 portions and roll into balls.
8

Place the cookie dough on a piece of cling film and roll into a circle.
9

Place the ball of bread dough on top of the cookie dough and gently wrap the cookie dough around it.
10

Put some sugar on a plate and roll the melon bread around on it to coat a little.
11

Feel free to mark the surface with a knife to get the traditional melon bread pattern or leave it as it is and prove for a second time for 40 minutes. Bake for 17 minutes in an oven preheated to 170℃ for 17 minutes to finish.