Melon Bread -- I want to try this!
Ingredients:
Bread dough
• 1 2/3 cup all purpose flour
• 2 tsp dry yeast
• 3.2 tbs butter
• 2 tbs sugar
• ½ tsp salt
• ½ cup warm water
• 1 egg
Topping cookie dough
• 1 cup all purpose flour
• ½ tsp baking powder
• 6 ½ tbsp butter
• ¼ cup sugar
• 1 egg
• 1 tbs sugar
Directions:
Bread dough:
1. Combine the yeast + warm water + sugar + ½ cup flour.
2. Cover and leave in a warm non-drafty place for 1 to 3 hours.
3. Combine the remaining ingredients for the bread dough.
4. Ferment in a covered bowl for 40 minutes in a warm, non-drafty place.
Cookie Topping:
5. Cream butter and sugar in a bowl until white and fluffy. Really. White and floofy. So floofy you'll want to sleep in it. Works best when you have your little sister do it for you.
6. Beat in the egg (It will look kind of weird, but once you add in the flour it's all good :])
7. Sift together the flour and baking powder, then beat in a spoonful at a time into the butter/sugar/egg mixture. (Then refrigerate for 30 minutes)
Bread dough:
8. Punch the dough down and divide into 9 pieces. (If you want to add filling, now is the time to do it! My mom added in red bean paste to 3 of them)
9. Roll each piece of dough into a ball and let rest for 15 minutes.
Cookie Topping:
10. Take the cookie topping out of the fridge and spoon out a chunk of cookie dough onto a floured surface.
11. Flatten it with your fist into a circly-looking shape. (Repeat 8 more times)
The Rest:
12. Cover the bread dough with this cookie dough.
13. Score the dough with the back of a knife, and sprinkle sugar on top.
14. Let dough + cookie topping ferment for 30 minutes in a warm, non-drafty place.
15. Bake for 15 minutes at 350F.