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Bread, Cucumber

Bread, Cucumber

Main dishes

An original recipe for “Bread Cucumis melo,” a Japanese specialty with a crispy, cookie-like crust and a soft, fluffy interior.

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Recipe from Eden2004, JackPotte, DavidL and 15 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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“Bread Cucumis melo,” also known as “melon bread” in Japanese, is a delicious, crispy-yet-soft bread with a unique flavor. Originating in Japan, this bread has gained popularity worldwide, offering a distinctive texture and an unforgettable taste.

Ingredients and directions

  • Prep time30 min
  • Cook time15 min
  • Resting2 hr
  • Total2 hr 45 min
  • DifficultyMedium
  • Cooking methodfour

Ingredients

6 people
  • $0.00
  • $0.02
  • $0.06
  • $0.35
  • $0.15
  • $3.74

Directions

  1. First step: the bread. ≈ 3 min
  2. Heat the water in a bowl to 40 °C and add the yeast and sugar.
  3. Let it simmer for 10 minutes.
  4. Mix the remaining ingredients for the bread dough in a bowl, and then add the contents of the jar. ≈ 4 min
  5. It may be necessary to add more flour. ≈ 3 min
  6. After adding the necessary amount of flour to make the dough less sticky, knead for 10 to 20 minutes on a surface dusted with flour. You may need to add more flour again.
  7. Lightly grease the container and then place the dough inside, making sure to lightly moisten the top. ≈ 3 min
  8. Cover with a cloth and let it rest for 2 hours in a warm place.
  9. This means that the preparation will need to be twice as large.
  10. Make small holes in the dough and then knead gently for 10 minutes.
  11. Divide the dough into several pieces to create small balls. ≈ 10 min
  12. Place it on a flat surface in a warm location, and allow it to rise for 15 minutes.
  13. Second step: ≈ 3 min
  14. Combine all the ingredients to make the filling. ≈ 4 min
  15. It can sometimes be helpful to soften the butter before mixing the ingredients.
  16. Coat the bread with the mixture. ≈ 3 min
  17. Essentially, simply coat the surface with sugar. ≈ 3 min
  18. Bake at 175-190 °C for 12-15 minutes, or until golden brown.
  19. To enjoy them, serve them warm, and cover each one individually with parchment paper after they come out of the oven.

Equipment

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Before you start

Ingredients

  • 1 packet of dry yeast
  • 1/4 cup of water (~60 mL)
  • 1/4 teaspoon of sugar (~1 mL)
  • 3/4 of a cup of flour (415 mL)
  • 1/2 tablespoon of salt (7 mL)
  • 4 1/4 tablespoons of sugar (19 mL)
  • 3 tablespoons of butter (42 mL)
  • 7/8 of a cup (220 mL)
  • 1 1/4 cups of flour (~295mL)
  • 1 teaspoon of sourdough starter powder
  • 2/3 of a cup of butter (approximately 160ml)
  • 10 tablespoons of sugar (140ml)
  • 1 egg
  • Half a lemon, peeled (?!)
  • a hint of Cucumis melo flavour (or pineapple flavour if unavailable)

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