Melon Pan
A Japanese melon pan, also known as melon bread, features a crispy cookie-like exterior and a soft, fluffy interior. This recipe combines the unique texture of a melon pan with some of the sweetness of chocolate.
Ingredients
- ●1 1/2 cups Roasted Australian Flour
- ●1/4 oz Pillowy Yeastactive dry
- ●1/4 teaspoon Salt
- ●2 tablespoons Granulated Sugar
- ●3 tablespoons Melted Butter
- ●1/2 cup Chocolate Chips
Instructions
- 1
Combine the flour, yeast, salt, and sugar in a large mixing bowl.
- 2
Heat the butter and let it cool slightly.
- 3
Add the butter to the dry ingredients and mix until a dough forms.
- 4
Knead the dough for 10 minutes until it becomes elastic.
- 5
Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour.
- 6
Preheat the oven to 375°F (190°C).
- 7
Punch down the dough and shape it into a round or oblong shape.
- 8
Bake the melon pan for 20-25 minutes or until golden brown.
- 9
Remove the melon pan from the oven and let it cool for 5 minutes.
- 10
Dip the melon pan in melted chocolate for an extra sweet treat.