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    Melon Pan

    Uploaded by

    mmehrabian44
    This recipe provides instructions for making melon-pans, which are bread rolls topped with a sweet cookie dough, using two sizes of breadmakers - a 2-lb and 1-lb model. For the 2-lb breadmaker, the recipe makes 16 melon-pans using ingredients like milk, egg, bread flour, sugar, salt, butter and yeast for the dough and all-purpose flour, baking powder, butter, sugar, egg and vanilla for the cookie topping. For the 1-lb breadmaker, the recipe makes 12 melon-pans using similar ingredients in smaller amounts. The instructions outline making the dough, shaping the rolls, topping each with cookie dough and baking for 13-15 minutes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Melon Pan

    Uploaded by

    mmehrabian44
    93 views4 pages
    This recipe provides instructions for making melon-pans, which are bread rolls topped with a sweet cookie dough, using two sizes of breadmakers - a 2-lb and 1-lb model. For the 2-lb breadmaker, the recipe makes 16 melon-pans using ingredients like milk, egg, bread flour, sugar, salt, butter and yeast for the dough and all-purpose flour, baking powder, butter, sugar, egg and vanilla for the cookie topping. For the 1-lb breadmaker, the recipe makes 12 melon-pans using similar ingredients in smaller amounts. The instructions outline making the dough, shaping the rolls, topping each with cookie dough and baking for 13-15 minutes.

    Original Description:

    melonpan recipe

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    This recipe provides instructions for making melon-pans, which are bread rolls topped with a sweet cookie dough, using two sizes of breadmakers - a 2-lb and 1-lb model. For the 2-lb breadmaker, the recipe makes 16 melon-pans using ingredients like milk, egg, bread flour, sugar, salt, butter and yeast for the dough and all-purpose flour, baking powder, butter, sugar, egg and vanilla for the cookie topping. For the 1-lb breadmaker, the recipe makes 12 melon-pans using similar ingredients in smaller amounts. The instructions outline making the dough, shaping the rolls, topping each with cookie dough and baking for 13-15 minutes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    93 views4 pages

    Melon Pan

    Uploaded by

    mmehrabian44
    This recipe provides instructions for making melon-pans, which are bread rolls topped with a sweet cookie dough, using two sizes of breadmakers - a 2-lb and 1-lb model. For the 2-lb breadmaker, the recipe makes 16 melon-pans using ingredients like milk, egg, bread flour, sugar, salt, butter and yeast for the dough and all-purpose flour, baking powder, butter, sugar, egg and vanilla for the cookie topping. For the 1-lb breadmaker, the recipe makes 12 melon-pans using similar ingredients in smaller amounts. The instructions outline making the dough, shaping the rolls, topping each with cookie dough and baking for 13-15 minutes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    You are on page 1of 4

    Ingredients (for 2-lb.

    breadmaker, makes 16 melon-


    pans):

    Dough:
    7/8 cup (210mL) milk
    1 large egg, beaten
    3-1/3 cups (427g) bread flour
    4 Tbsp. (46g) sugar
    1 tsp. (5.6g) salt
    2 Tbsp. (28g) butter
    1-1/2 tsp. (4.2g) active dry yeast
    Cookie Dough:
    2 cups + 2 Tbsp. (278g) all purpose flour
    1 tsp. (3.5g) baking powder
    1/2 cup (114g) butter, softened
    1/2 cup (99g) sugar
    1 large egg, beaten, at room temperature
    1 tsp. (4g) vanilla extract
    Topping:
    Sugar, as needed
    Ingredients (for 1-lb. breadmaker, makes 12 melon-
    pans):
    Dough:
    1/2 cup + 1 Tbsp. (134mL) milk
    1 large egg, beaten
    2-1/3 cups (299g) bread flour
    2 Tbsp. (23g) sugar
    1/2 tsp. (2.8g) salt
    1 Tbsp. (14g) butter
    1 tsp. (2.8g) active dry yeast
    Cookie Dough:
    1-1/2 cups (195g) all purpose flour
    1/2 tsp. (1.8g) baking powder
    1/3 cup (76g) butter
    1/3 cup (66g) sugar, softened
    1 large egg, beaten, at room temperature
    1 tsp. (4g) vanilla extract
    Topping:
    Sugar, as needed
    This recipe was developed for the Home Bakery Virtuoso
    Breadmaker (BB-PAC20), Home Bakery Supreme
    Breadmaker (BBCC-X20/BB-CEC20) and the Home Bakery
    Mini Breadmaker (BB-HAC10). Adjustments may be
    required for making this bread in other models of the Home
    Bakery.

    1
    Following the instruction manual, prepare the
    dough using the ingredients listed.

    2
    Prepare the cookie dough. In a large bowl,
    whisk the butter until smooth and creamy and
    mix in the sugar.

    3
    Add the beaten egg little by little and mix well,
    then add the vanilla extract.

    4
    Combine the all purpose flour and baking
    powder and gradually add to the creamed
    mixture, mixing just until combined. Make sure
    not to knead the dough.

    5
    Roll the cookie dough into a log, wrap with
    plastic wrap and refrigerate for 20 minutes.

    6
    When the DOUGH course completes, remove
    the dough and divide into 16 for the 2-lb.
    breadmaker, or into 12 for the 1-lb.
    breadmaker, and shape into a ball. Cover with a
    damp cloth and let rest for 20 minutes.

    7
    Divide the cookie dough log into 16 equal
    portions for the 2-lb. breadmaker or into 12 for
    the 1-lb. breadmaker, roll into a ball and then
    flatten into a circle. It should be large enough to
    cover the top and the sides of the bread dough.

    8
    Top each bread dough from step 6 with a cookie
    dough (do not wrap, the cookie dough should
    only cover the top and sides) and shape in your
    hands.

    9
    Use a dough scraper to mimic the net pattern.

    10
    Place on a greased baking pan and allow to
    leaven in a hot place (about 30 minutes at
    105F).

    11
    Sprinkle with sugar and bake in an oven
    preheated to 360F for 13-15 minutes.

    12
    Fun Variations:

    Add 1-1/2 tsp. (4.5g) matcha powder (1 tsp.
    (3g) for 1-lb. breadmaker) to the cookie dough
    to make it into a Green Tea Melon-Pan, or
    add 1/2 cup (80g) mini chocolate chips (1/3 cup
    (53g) for 1-lb. breadmaker) to the cookie dough
    to make it into a Chocolate Chip Melon-Pan.

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