Easiest Way to Cook Delicious Easy Egg-Free Melon Bread

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Easy Egg-Free Melon Bread

Before you jump to Easy Egg-Free Melon Bread recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.

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Have a shot at eating almonds if you do not suffer from nut allergies. Almonds provide a multitude of health advantages and are an excellent choice when you require a shot of energy. Almonds really are a natural way to obtain B vitamins together with other vitamins and minerals. They do, however, have tryptophan-the same enzyme that renders you tired after eating turkey. However, you will not need a nap after consuming almonds. Rather they will just help your muscles and digestive tract relax while also helping you feel less stressed out. Almonds typically give you a general increased feeling of well-being.

You do not have to look far to discover a wide range of healthy snacks that can be easily prepared. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let's go back to easy egg-free melon bread recipe. To cook easy egg-free melon bread you need 14 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Easy Egg-Free Melon Bread:

Get of Bread dough:.
Use 200 grams of Bread (strong) flour.
Get 3 grams of Salt.
Provide 25 grams of Sugar.
Prepare 25 grams of Margarine.
Prepare 130 ml of Milk.
Prepare 3 grams of Dry yeast.
Get of Toppings:.
Take 1 of Granulated sugar.
Get of Cookie dough:.
Provide 170 grams of Cake flour.
You need 50 grams of Sugar.
Provide 50 grams of Margarine.
Take 60 ml of Milk.

Steps 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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