Melon Bread    

- INGREDIENTS -

For Bread dough (12 servings)
  Extra-strength flour .. 300g
  Dry yeast ................ Tablespoon 1
  Sugar ...................... Tablespoon 2
  Salt ........................ Teaspoon 1
  Butter ..................... 40g
  Egg ........................ One piece
  Lukewarm water (about 30 degrees C)
      ................ One cup with an egg

For Cookie dough
  Flour ....................... 200g
  Baking powder ......... Teaspoon 1
  Butter ..................... 100g
  Sugar ...................... 50g
  Egg yolk .................. Two pieces
  Milk ......................... Tablespoon 2
  Lemon skin............... 1/2 piece

For Cheese cream
  Cream cheese ......... 150g
  Sugar ...................... Tablespoon 2
  Lemon juice ............. Teaspoon 2

- PREPARATIONS -

Make butter soft at room temperature.
Blend an egg and one cup lukewarm water.
Make Cheese cream. (Add sugar and lemon juice to cream cheese, and mix them well.)

- DIRECTIONS -

  Knead into bread dough
1  Place powders and butter in a mixing bowl.
    It's better to put a suger near yeast and to put salt near butter for fermentation.
2  Pour the egg blended lukewarm water to yeast, and dissolve the yeast by mixing with your fingertip.
3  Stir the ingredients well.
    Pull together remaining flour with the dough.
4  Knead the dough well.(Dash the dough on the inside of the bowl. Make it twofold and dash it again. Repeat.)
    I think it's easy to knead it because of soft dough.
5  When the dough is smooth and elastic, form into a loaf.

  First fermentation (40 minutes)
Sleep on the closed face of the dough and cover the bowl with a plastic wrap.
Put it in a warm place about 40 minutes.

  Make cookie dough
1  Mix butter and suger well. Add 2 egg yolks and lemon skin, stirring well after each addition.
2  Add sifted flour and baking powder. Mix them until sticking together slightly. Add milk and stir (as cut) them. Form into a loaf.
    It's better to cool it for easy forming.

  Division & Rest (15 minutes)
1  Divide the bread dough into twelve equal pieces, and form into rounds.(Photo : upper-right)
    For making good shape, pull down and turn in the outside of the dough when forming into rounds.
2  Cover with a damp cloth, and let rest 15 minutes.

  Forming & finishing fermentation (20 minutes)
1  Roll out the divided bread dough to a diameter of about 8 centimeters, fill cheese cream and pinch seam to seal.
(Photo : left)

2  Divide the cookie dough into twelve equal pieces, put it between plastic wraps and roll out with a rolling pin.
(Photo : middle)

3  Cover the sealed bread dough with the cookie dough sheet and form the dough. Sprinkle granulated sugar on the top surface and make checked patterns with the back of a kitchen knife.
(Photo : lower-right)
4  Cover with a plastic wrap and let rest 20 minutes for fermentation.
    Preheat oven to 180 degrees C during the fermentation.

  Bake (20 minutes)
Bake at 180 degrees C for about 20 minutes.