How do you make melon bread?

Question

Well, in other words it's melon pan, but still, I've heard that it's very good and so I would like to try it sometime.

Answer 1

Here are a couple of links to recipes

Melon Bread (Japan)
http://www.thefreshloaf.com/recipes/melonbread
http://www.thefreshloaf.com/blogs/floydm/mymelonbread (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 degrees
http://www.thefreshloaf.com/recipes/melonbread

Answer 2

Melon Pan
(named for the way it's cut, not the ingredients)
Bread dough

hard flour 200g
dry yeast 2 teaspoon
butter 20g
sugar 2 tablespoon
salt 1/2 teaspoon
lukewarm water 1/2 cup
egg 1/2 piece
Topping cookie dough

soft flour 120g
baking powder 1/2 teaspoon
butter 40g
sugar 50g
egg 1/2 piece
table sugar 1 tablespoon

How to make

1. Kneading: 15 minutes with bread kneader
2. Primary fermentation: 40 minutes at 30 degrees centigrade
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 35 degree centigrade
6. Baking: 15 minutes at 180 degree centigrade

Answer 3

You should try this recipe. Its pretty good.

* 3 eggs
* 1 cup vegetable oil
* 2 cups white sugar
* 1 tablespoon vanilla extract
* 2 cups cantaloupe - peeled, seeded and pureed
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 3/4 teaspoon baking powder
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground ginger
*
* 1/2 cup butter
* 1 2/3 cups brown sugar
* 1/2 cup chopped pecans

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
2. In a large bowl, beat together eggs, vegetable, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pans.
3. Bake in preheated oven for 1 hour, until a toothpick inserted into center of a loaf comes out clean. Meanwhile, combine margarine and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.

Answer 4

I like Melon pan(bread). But it is very difficult to bake at home.