Melon bread is a sweet bread covered by a thin layer of cookie crust on top. This is a pull apart variation to the traditional one in that it is smaller in size and baked in a loaf pan. Both variations are delicious and I personally prefer this one which is fluffier. Do try this method and see if it is different from the classic one.
Ingredients (18x18cm square pan)
200g bread flour
50ml fresh milk
3g instant yeast
50g cake flour
1g baking powder
10g fresh milk
sugar, for coating
How to make the cookie topping
- Bring the butter to room temperature. Combine sugar with butter and mix well.
- Add egg in two times and mix well.
- Sieve in flour and baking powder. Use a rubber spatula and mix gently.
- Add milk and mix gently.
- Wrap the cookie dough and put in the fridge until use.
How to make the bread dough
- Combine the flour, sugar, salt, milk, water and yeast in a mixing bowl and stir to combine until it forms a mass.
- Knead the dough for a few minutes until it is not so sticky, add the butter and knead until the dough is smooth.
- Shape the dough into a ball and put it back to the mixing bowl. Let it rise at 35C for 40 minutes.
- Press the dough to release air, divide into 9 equal parts and shape each into a ball.
- Cover and let it rest for 15 minutes.
- Press each dough gently to release air and shape into a ball again.
- Take out the cookie dough and divide into 9 equal parts. Shape each into a ball.
- Put the cookie dough on a lightly floured surface and flatten it with your hand.
- Use a rolling pin and roll out a flat round piece. Place it on your palm and put a bread dough in the middle. Flip over and have the cookie dough side on top. Wrap around the bread dough nicely.
- Coat the dough with sugar and with a knife, gently score into cross pattern.
- Line the dough on a baking tray and let it rise at 35C for 30-35 minutes.
- Bake at 180C for 12-15 minutes. Remove from oven and cool on a wire rack.
**50ml fresh milk and 80ml water can be substituted by 4g skim milk powder and 130ml water