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  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):


  • 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


  • Sugar, as needed

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


  • 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


  • 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.


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


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


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


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.


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


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.


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.


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.


Use a dough scraper to mimic the net pattern.


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


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


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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