How to make Melon Bread

Contrary to its name Melon Bread does not contain any melon at all. Instead, the name derives from the shape, but some versions may contain melon. It consists of a bread dough surrounded by a biscuit dough. Melon Bread originates from Japan where I first ate it. In Japan it is named Melon Pan as Pan is the Japanese word for bread. Over the two weeks I stayed in Japan I ate so much that I missed it when I came home so I researched recipes and ended up adapting two to make mine.

Ingredients:

Bread Dough:

• 400g Strong White Bread Flour
• 14g Dried Yeast
• 40g Unsalted Butter/Margarine
• 60g Caster Sugar
• 6g Salt
• 1 Egg
• 230ml of Lukewarm Water

Biscuit Dough:

• 300g Plain Flour
• 100g Unsalted Butter/Margarine
• 125g Caster Sugar
• 1 Egg

1.) Sieve 400g of Strong White Bread Flour into a mixing bowl, add the yeast and salt and mix.

2.) Add one egg and mix in before adding the lukewarm water in small amounts to ensure a smooth consistency.

3.) Knead the bread dough that should have been formed for 10 minutes until it becomes smoother and easier to work with.

4.) Sprinkle 60g of Caster Sugar on top of the dough and continue to knead until it becomes smooth again.

5.) Dice the butter/margarine into chunks and place them on top of the dough and work them into the dough until it becomes smooth again and the butter/margarine chunks are not visible.

6.) Shape the bread dough into a ball and leave to prove in a warm place for an hour. Whilst you are waiting you can make the biscuit dough.

7.) Cream together butter/margarine and sugar until the colour becomes paler.

8.) Add the egg and mix until smooth.

9.) Sift the plain flour into the mixture in small amounts and stir it in until the flour is no longer visible.

10.) Take the bread dough and knead it into six small balls. Do the same for the biscuit dough. 

The balls at the top of the photo are the biscuit dough and the ones at the bottom are the bread dough.

11.) Roll out each ball of biscuit so it becomes flat. Wrap the sheet of biscuit dough around the ball of bread dough, ensuring that it does not tear. Using the back of a knife, cut the surface of the biscuit dough into a lattice, taking care not to actually cut the dough. Sprinkle some extra caster sugar on top the the melon bread and do the same for the other 5. 

12.) Place the six melon breads onto a baking tray and bake in the oven at Gas Mark 4/ 180°C for 15-20 minutes or until golden brown. 

13.) Leave to cool before eating.