How to make Melon Bread?!
Please dont post the full recipie on here just tell me where you got it fromWww@FoodAQ@Com
Answers:
Here are a couple of links to recipes
Melon Bread (Japan)
http://www!.thefreshloaf!.com/recipes/melo!.!.!.
http://www!.thefreshloaf!.com/blogs/floydm!.!.!. (pics)
http://lerman!.biz/asagao/baking!.html
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 degreesWww@FoodAQ@Com
Melon Bread (Japan)
http://www!.thefreshloaf!.com/recipes/melo!.!.!.
http://www!.thefreshloaf!.com/blogs/floydm!.!.!. (pics)
http://lerman!.biz/asagao/baking!.html
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 degreesWww@FoodAQ@Com
- 2 2/3c flour
- 1 Tbs dry yeast
- 2 Tbs sugar
- 1 tsp!. salt
- 2 3/3 Tbs butter
- 1 egg
- warm water (enough to equal 1c with the egg)
- 2 1/8c cake flour
- 1tsp baking powder
- 6 2/3Tbs butter
- 1/4c sugar
- 2 egg yolks
- 2 Tbs skim milk
- ? lemon peel - 150g cream cheese
- 2tbs sugar
- 2tsp lemon juice
* make sure butter is room temperature
* make sure the filling is really well blended
Bread Directions:
1!. Combine the dry ingredients in a bowl, the sugar with the yeast, and the butter and salt!.
2!. Add all the water/egg mixture to the yeast at once and dissolve the yeast with your fingers!.
3!. Add the yeast mixture to the flour and mix well!. Be you neurotic, clean out the bowl…
4!. Kneed the dough in the bowl by throwing it in and snapping in two!. It's gonna be pretty soft, so this should be easy!.
5!. Stop when the dough is smooth and kinda shiney!.
6!. Wrap the bread in the bowl and let it in a warm place to rise for 40~60 min!.
Topping directions:
1!. Mix the butter and sugar well, and add in the egg yols and lemon peel!. Stir well!.
2!. Add this to the flour, stirring continually!. When it's even add the milk as well!.
3!. Chill in the refrigerator for easier use later!.
4!. Just mix the filling really well!.
Closing directions:
1!. Remove the dough from the bowl and divide into 12 pieces!. Shape them into spheres!. This time, include any flour from outside the bowl and pull it and round it off!. Add the filling if you want and pinch closed!.
2!. Cover with saran wrap or terra cloth so it does not get dry!. Let rise again for ~20min!.
3!. Divide the topping into 12 parts and roll that out between plastic wrap!.
4!. Cover the bread with the topping and arrange them, then sprinkle the tops with granulated sugar!. Cut shallow lines across the top with a kitchen knife!.
5!. Cover them again so they do not dry out and let them rise another 20 minutes!. 6!. Bake at 180 C for 20 minutesWww@FoodAQ@Com
- 1 Tbs dry yeast
- 2 Tbs sugar
- 1 tsp!. salt
- 2 3/3 Tbs butter
- 1 egg
- warm water (enough to equal 1c with the egg)
- 2 1/8c cake flour
- 1tsp baking powder
- 6 2/3Tbs butter
- 1/4c sugar
- 2 egg yolks
- 2 Tbs skim milk
- ? lemon peel - 150g cream cheese
- 2tbs sugar
- 2tsp lemon juice
* make sure butter is room temperature
* make sure the filling is really well blended
Bread Directions:
1!. Combine the dry ingredients in a bowl, the sugar with the yeast, and the butter and salt!.
2!. Add all the water/egg mixture to the yeast at once and dissolve the yeast with your fingers!.
3!. Add the yeast mixture to the flour and mix well!. Be you neurotic, clean out the bowl…
4!. Kneed the dough in the bowl by throwing it in and snapping in two!. It's gonna be pretty soft, so this should be easy!.
5!. Stop when the dough is smooth and kinda shiney!.
6!. Wrap the bread in the bowl and let it in a warm place to rise for 40~60 min!.
Topping directions:
1!. Mix the butter and sugar well, and add in the egg yols and lemon peel!. Stir well!.
2!. Add this to the flour, stirring continually!. When it's even add the milk as well!.
3!. Chill in the refrigerator for easier use later!.
4!. Just mix the filling really well!.
Closing directions:
1!. Remove the dough from the bowl and divide into 12 pieces!. Shape them into spheres!. This time, include any flour from outside the bowl and pull it and round it off!. Add the filling if you want and pinch closed!.
2!. Cover with saran wrap or terra cloth so it does not get dry!. Let rise again for ~20min!.
3!. Divide the topping into 12 parts and roll that out between plastic wrap!.
4!. Cover the bread with the topping and arrange them, then sprinkle the tops with granulated sugar!. Cut shallow lines across the top with a kitchen knife!.
5!. Cover them again so they do not dry out and let them rise another 20 minutes!. 6!. Bake at 180 C for 20 minutesWww@FoodAQ@Com
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