Melon Pan


    
    
          

            

    Jerod's picture  

          by Jerod

          10 Jun, 2011      

            
      
 




			

			


            

            
            

           
			             
            
Melon Bread or Melon-pan is a sweet little bread that has a soft bread and biscuit crust, good contrast, you can enjoy it in the morning or for a coffee break, this one won’t disappointed, I promise.


Makes 8

            


            
            


            
            

            
what you need

            
 
            
Bread


    

  • 200g  Bread Flour (plus more for work surface)
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  • 1 1/3 tsp   Instant dried yeast
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  • 2 tbsp   Sugar
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  • 30g  Unsalted butter at room temperature
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  • 120ml  Whole milk
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  • 1 Egg yolk
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  • 1/4 tsp Salt
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Cookie Outside


    

  • 200g  Cake Flour (plus more for work surface)
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  • 1/4 tsp Baking powder
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  • 1/4 tsp  Salt
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  • 40g  Sugar
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  • 50g Unsalted butter
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  • 1 Egg
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  • 1 Bowl sugar for dipping top of the bread
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what to do

            
Making the bread

Put half of the flour and all the yeast in a bowl, whisk to combine, add the sugar and salt whisk again. Pour the egg yolk and milk into the bowl, use large spoon to mix everything together. Put all the remaining flour in, and knead briefly to bring all the ingredients together. Take the dough out of the bowl and knead, you will see the dough will be elastic after about 5 minutes, add the butter at that time, knead for another 5 minutes or until the dough is soft and pliable.

Put the dough into a light buttered bowl. Let the dough rise in a warm place until double in size.


Cookie Outside

Sift flour, baking powder and salt together and set aside. Beat the butter and sugar together until light and pale, add egg, and beat to combine. Then add the flour mixture and fold together. Roll the dough into a cylinder shape, and cover with plastic, put in the fridge for 25 minutes.

Take the bread dough out of the bowl and cut into eight pieces, roll into a ball and let them rest for 10 minutes. Take the cookie dough out of the fridge and cut into eight pieces. Roll each one of the cookie dough into a thin circle large enough to cover the top of the bread dough. Cover the bread dough with the cookie dough. Dip the top of the bread in to the sugar bowl and mark the top of the bread by using the back of the knife.



Place the dough on the oven sheet. Preheat the oven to 180°C. Let the dough rise until almost double in size. Bake for 10 minutes.