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Before you jump to Easy Egg-Free Melon Bread recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got insight from reading it, now let’s go back to easy egg-free melon bread recipe. You can have easy egg-free melon bread using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to cook Easy Egg-Free Melon Bread:
- Prepare Bread dough:
- Prepare 200 grams Bread (strong) flour
- Prepare 3 grams Salt
- You need 25 grams Sugar
- Prepare 25 grams Margarine
- Use 130 ml Milk
- You need 3 grams Dry yeast
- Get Toppings:
- You need 1 Granulated sugar
- Prepare Cookie dough:
- Take 170 grams Cake flour
- Use 50 grams Sugar
- Prepare 50 grams Margarine
- You need 60 ml Milk
Instructions to make Easy Egg-Free Melon Bread:
- Put all the bread dough ingredients in a bread maker, and start the "bread dough course".
- Add all the cookie dough ingredients to a bowl, and mix well.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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…
- …and you're done!
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