Why Melon Bread is too awesome
Melon bread is too awesome. The sugar melony taste, the puffy goodness, and the size!
You see this girl?
She is in bliss with so much melon bread that she's actually laying in it like a bed!
And here's the recipe in the next content box under this one.
So much to do with melon bread... I love being able to eat it every day. *sigh*
In my opinion, besides sushi, melon bread is the best food in the whole world. And besides ramen, curry, pizza. Fresh pizza. Hot pocket pizza.
How to make
Melonpan *chuu*
Pan, in Japanese, means bread. And they have no spaces between words. Thus, melonpan is "melon bread".
1. Pan
- 1 packet dry yeast
- 1/4 c. water
- 1/4 tsp. sugar
***
- 1 + 3/4 c. flour
- 1/2 Tbs. salt
- 1 Tbs. + 1 tsp. + 1/4 tsp. sugar ^^
- 3 Tbs. butter
- 7/8 c. water
2. Topping
- 1 + 1/4 c. flour
- 1 pinch baking powder
- 2/3 c. butter
- 10 Tbs. sugar
- 1 egg
- 1/2 a lemon peel
- a little bit of melon essence*
* use pineapple extract if you can't find it
Part I:
1. Heat water to 100-110 F and add yeast and sugar. Let stand for around ten minutes.
2. Combine remaining bread ingredients in a bowl and add yeast. You'll probably have to add some more flour.
3. After you've added enough flour so that it isn't terribly sticky kneed it for 10-20 min. on a floured surface. Add more flour as needed.
4. Lightly grease the bowl and place the dough back in it, turning it over once to moisten the top. Cover and let stand in a warm place for 2 hours. Dough should at least double in bulk.
5. Punch dough and kneed lightly for 10 min. Pinch off walnut sized pieces and shape them into balls. Place on a cookie sheet and let rise in a warm place for 15 min.
Part II:
6. Mix all the ingredients for the cookie topping together. Sometimes it helps later on if you melt the butter.
7. Coat the bread rolls (which should be puffy now) with the cookie topping. If you've melted the butter it'll be a little easier...I usually just wash my hands really well and use them.
8. If you wish, sprinkle the top with sugar.
9. Bake at 350-375 F for 12-15 min., or until edges are slightly brown.
10. If you want them to have that mushy, just bought in Japan taste cover them individually with plastic wrap right after you take them out of the oven.
You can use food coloring because to make the cookie and bread part the same color so that people can't figure out what they're made of, if you want to.
http://lerman.biz/asagao/melonpan.html
***below this is the other recipe on that website and I converted the gms to cups and TBSP...(adjust the flour as may be necessary..and the centigrade temps to fahrenheit..
Melon Pan Bread (Japan)
(named for the way it's cut, not the ingredients)
Bread dough
2 cups bread flour or (2cups all purpose flour)
2 tsp.dry yeast
1 1/2TBSP butter
2 TBSP sugar
1/2 tsp.salt
1/2 cup lukewarm water
1/2 egg
Topping cookie dough
1 cup cake flour or (1 cup all purpose flour)
1/2 tsp. baking powder
3 TBSP butter
1/4 cup sugar
1/2 egg
1 TBSP sugar
How to make
1. Kneading: 15 minutes with bread kneader
2. Primary fermentation: 40 minutes at 86 degrees (warm area)
3. Preparation of Topping: Cream butter and sugar in a bowl. Beat in egg. Combine the flour and baking powder. Roll dough into 9 balls. Put them in refrigerator for 30 minutes.
4. Shaping: Punch the dough down and divide it into 9 pieces. Round each dough into a ball and let dough rest for 15 minutes.
Put the topping cookie dough out of refrigerator and roll out each of them into 3 inches in diameter. Cover the bread dough with this cookie dough. Put the table sugar on the top of dough, and make a lattice pattern with the back of knife.
5. Secondary fermentation: 30 minutes at 90 degrees (warm area)
6. Baking: 15 minutes at 350 degrees
Bibliography:
Elza K. "How to make Melon Bread." Yahoo! 26 Apr. 2009
<http://answers.yahoo.com/question/index?qid=20080505192720AA78MZH>.