Melonpan *chuu*


I like melon bread (melonpan, melon pan, meronpan, etc. It goes by many names). The thing about Japan is that they just don't do things like anyone else. In america bread is simply bread, most of it is frozen and shipped to bakeries so they can heat it up, or simply made at a factory but it's still just bread. And recognizably so.

Japan's a little different. They fill their bread with pudding for example, or this wierd, unidentifiable cream stuff, or will cover it in chocolate or some other such thing. Of course, they still have the regular kind. There's a cute little show for children, Anpanman, which is about a bunch of superheroes with different bread for their heads. Anpanman, the main character, saves people and if anyone's starving he tells them to take a bite out of his face. Thankfully his head is replaceable, or they wouldn't have had much of a story. His name means literaly "bean paste bread man". Each of the characters also has their own little theme song which is beyond cute ^^ But I'll stop babbling; check out the link if you're interested.

Pan, in Japanese, means bread. And they have no spaces between words. Thus, melonpan is "melon bread". This is one of my favorite recipes. I got it in Japan. Later in my life I will petition someone, somewhere, to bring melonpan to america along with vis kei. But for now all I have is this recipe. It's some work but it's definitely worth it. I also really like tofu croquettes but I didn't believe anyone would be interested.

1. Pan 2. Topping

- 1 packet dry yeast
- 1/4 c. water
- 1/4 tsp. sugar


- 1 + 3/4 c. flour
- 1/2 Tbs. salt
- 1 Tbs. + 1 tsp. + 1/4 tsp. sugar ^^
- 3 Tbs. butter
- 7/8 c. water

- 1 + 1/4 c. flour
- 1 pinch baking powder
- 2/3 c. butter
- 10 Tbs. sugar
- 1 egg
- 1/2 a lemon peel
- a little bit of melon essence*

* use pineapple extract if you can't find it
Part I:
1. Heat water to 100-110 F and add yeast and sugar. Let stand for around ten minutes.
2. Combine remaining bread ingredients in a bowl and add yeast. You'll probably have to add some more flour.
3. After you've added enough flour so that it isn't terribly sticky kneed it for 10-20 min. on a floured surface. Add more flour as needed.
4. Lightly grease the bowl and place the dough back in it, turning it over once to moisten the top. Cover and let stand in a warm place for 2 hours. Dough should at least double in bulk.
5. Punch dough and kneed lightly for 10 min. Pinch off walnut sized pieces and shape them into balls. Place on a cookie sheet and let rise in a warm place for 15 min.

Part II:
6. Mix all the ingredients for the cookie topping together. Sometimes it helps later on if you melt the butter.
7. Coat the bread rolls (which should be puffy now) with the cookie topping. If you've melted the butter it'll be a little easier...I usually just wash my hands really well and use them.
8. If you wish, sprinkle the top with sugar.
9. Bake at 350-375 F for 12-15 min., or until edges are slightly brown.
10. If you want them to have that mushy, just bought in Japan taste cover them individually with plastic wrap right after you take them out of the oven.

And that's melonpan. I usually use food coloring because I like making the cookie and bread part the same color so that people can't figgure out what they're made of. Unfortunately I don't have the nutrition facts so you can't go and eat all of them at once. Other than that you should be fine.


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