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RECIPESarrowBreadmakersarrowMelon-Pan
<i>Melon-Pan</i>
  Melon-pan is another popular traditional Japanese snack bread. A typical melon-pan is made of a bread dough covered with a thin layer of a cookie dough. The name comes from the melon like appearance, such as a cantaloupe. Have fun baking a variety of melon-pan right at home!

Ingredients (for 2-lb. breadmaker, makes 16 melon-pans):

Dough:

  • 7/8 cup (210mL) milk
  • 1 large egg, beaten
  • 3-1/3 cups (427g) bread flour
  • 4 Tbsp. (46g) sugar
  • 1 tsp. (5.6g) salt
  • 2 Tbsp. (28g) butter
  • 1-1/2 tsp. (4.2g) active dry yeast

Cookie Dough:

  • 2 cups + 2 Tbsp. (278g) all purpose flour
  • 1 tsp. (3.5g) baking powder
  • 1/2 cup (114g) butter, softened
  • 1/2 cup (99g) sugar
  • 1 large egg, beaten, at room temperature
  • 1 tsp. (4g) vanilla extract

Topping:

  • Sugar, as needed

Ingredients (for 1-lb. breadmaker, makes 12 melon-pans):

Dough:

  • 1/2 cup + 1 Tbsp. (134mL) milk
  • 1 large egg, beaten
  • 2-1/3 cups (299g) bread flour
  • 2 Tbsp. (23g) sugar
  • 1/2 tsp. (2.8g) salt
  • 1 Tbsp. (14g) butter
  • 1 tsp. (2.8g) active dry yeast

Cookie Dough:

  • 1-1/2 cups (195g) all purpose flour
  • 1/2 tsp. (1.8g) baking powder
  • 1/3 cup (76g) butter
  • 1/3 cup (66g) sugar, softened
  • 1 large egg, beaten, at room temperature
  • 1 tsp. (4g) vanilla extract

Topping:

  • Sugar, as needed

This recipe was developed for the Home Bakery Virtuoso® Breadmaker (BB-PAC20), Home Bakery Supreme® Breadmaker (BBCC-X20/BB-CEC20) and the Home Bakery Mini Breadmaker (BB-HAC10). Adjustments may be required for making this bread in other models of the Home Bakery.

1

Following the instruction manual, prepare the dough using the ingredients listed.

2

Prepare the cookie dough. In a large bowl, whisk the butter until smooth and creamy and mix in the sugar.

3

Add the beaten egg little by little and mix well, then add the vanilla extract.

4

Combine the all purpose flour and baking powder and gradually add to the creamed mixture, mixing just until combined. Make sure not to knead the dough.

5

Roll the cookie dough into a log, wrap with plastic wrap and refrigerate for 20 minutes.

6

When the DOUGH course completes, remove the dough and divide into 16 for the 2-lb. breadmaker, or into 12 for the 1-lb. breadmaker, and shape into a ball. Cover with a damp cloth and let rest for 20 minutes.

7

Divide the cookie dough log into 16 equal portions for the 2-lb. breadmaker or into 12 for the 1-lb. breadmaker, roll into a ball and then flatten into a circle. It should be large enough to cover the top and the sides of the bread dough.

8

Top each bread dough from step 6 with a cookie dough (do not wrap, the cookie dough should only cover the top and sides) and shape in your hands.

9

Use a dough scraper to mimic the net pattern.

10

Place on a greased baking pan and allow to leaven in a hot place (about 30 minutes at 105°F).

11

Sprinkle with sugar and bake in an oven preheated to 360°F for 13-15 minutes.

12

Fun Variations:

Add 1-1/2 tsp. (4.5g) matcha powder (1 tsp. (3g) for 1-lb. breadmaker) to the cookie dough to make it into a Green Tea Melon-Pan, or add 1/2 cup (80g) mini chocolate chips (1/3 cup (53g) for 1-lb. breadmaker) to the cookie dough to make it into a Chocolate Chip Melon-Pan.

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