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Easy Egg-free Melon Bread Recipe

Easy Egg-Free Melon Bread Recipe
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Serving : 8
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Prepare the ingredients before making Easy Egg-Free Melon Bread in your home. Then, follow these steps below to serve Easy Egg-Free Melon Bread for your family or friends.

Ingredients: Easy Egg-Free Melon Bread

  • Bread dough:
  • 200 grams Bread (strong) flour
  • 3 grams Salt
  • 25 grams Sugar
  • 25 grams Margarine
  • 130 ml Milk
  • 3 grams Dry yeast
  • Toppings:
  • 1 Granulated sugar
  • Cookie dough:
  • 170 grams Cake flour
  • 50 grams Sugar
  • 50 grams Margarine
  • 60 ml Milk

How to Make Easy Egg-Free Melon Bread

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Easy Egg-Free Melon Bread in your home by yourself.

    Step 1
  • Put all the bread dough ingredients in a bread maker, and start the "bread dough course".
  • Step 2
  • Add all the cookie dough ingredients to a bowl, and mix well.
  • Step 3
  • When the cookie dough comes together, divide into 8 even pieces, and roll into balls. Cover with plastic wrap, and let them sit in the fridge.
  • Step 4
  • When the 1st proofing is done, move the bread dough to a board dusted with flour (amount excluded from ingredient list). Divide into 8 portions. Cover with plastic wrap, and let them sit for 10 minutes.
  • Step 5
  • Press the air out and reshape. Place the cookie dough between plastic wrap, roll out with a rolling pin. Make sure the middle part is thicker and the edges are thinner.
  • Step 6
  • Remove the top plastic wrap from the cookie dough. Place the bread dough on the cookie dough, and using the sheet of plastic wrap, shape into a ball but don't seal it up completely.
  • Step 7
  • Lightly draw criss-cross lattice patterns on the cookie dough with a knife (to make it resemble the surface of a melon), and coat the surfaces with granulated sugar which was prepared on a plate. Repeat this 8 times.
  • Step 8
  • Arrange on a baking sheet lined with parchment paper. Cover with plastic wrap and let them proof for the 2nd time. I put them in the oven for 20 minutes at 40℃ for this at home, but you can use your preferred method.
  • Step 9
  • After the 2nd proofing, bake in the oven for 12 minutes at 180℃. I prefer leaving the color on the lighter side, but if you want the surfaces toasted golden-brown, bake them for 15 minutes...
  • Step 10
  • ...and you're done!
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