How to Make Melon Bread[Ver. 2]
I decided to re-film my melon bread recipe with a few adjustments. 🙂 Both videos are fine, you can follow either one. The recipe for this is basically the s…
25 Responses to How to Make Melon Bread[Ver. 2]
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is the parchment paper necessary or is it okay if you spread butter on the
baking pan?
Persea Kyrie
November 27, 2013 at 3:41 pm
@CookingwithKarma They are really good and not too sweet 🙂 Let me know how
it turns out! ^^
phonsiepons
November 27, 2013 at 4:23 pm
It means letting the yeast have enough time to produce gas bubbles,
therefore making the bread poof up, and giving you the fluffy texture you
expect bread to have. Skipping this step with result in hard, tough bread =)
ThePrincessofRandom
November 27, 2013 at 4:36 pm
@xEcztasy Maybe you are adding too much water, or you just need to knead it
more thoroughly. The dough will initially be very sticky when you first
start kneading it, but it’ll eventually become less sticky, and should be
smooth. Other than this, I’m not too sure what you’re doing wrong, but good
luck in the future:)
phonsiepons
November 27, 2013 at 4:44 pm
haha nvm i feel so dumb
Angela Kim
November 27, 2013 at 4:46 pm
I LOVE melon bread, I wanna make it too and I also was wondering If I
wanted to make Chocolate Chip Melon bread do I just add my chip into this
same batter or it is a different recipe?
maradfan
November 27, 2013 at 5:16 pm
@maradfan You can use this recipe for the choco chips. 🙂 I believe you
just add the chocolate chips into the cookie dough.
phonsiepons
November 27, 2013 at 6:12 pm
I’ve never seen these before, they look great! Definitely have to try them
🙂
CookingwithKarma
November 27, 2013 at 6:50 pm
wow this is a fantastic recipe! 🙂 But is there anything I can substitute
the egg with? and will butter substitutes work the same?
chamomillas
November 27, 2013 at 7:04 pm
Korean music =)
TheKpoplover4lyfe
November 27, 2013 at 7:17 pm
when it is saying 3 1/2 tablespoon of sugar does it mean 1/2+1/2+1/2?
Angela Kim
November 27, 2013 at 7:44 pm
This looks so hard to cook.. .
dakotasapphire
November 27, 2013 at 8:08 pm
regular milk works the same, or atleast for me it did.
logantaylor717
November 27, 2013 at 8:59 pm
What does letting the dough proof mean?
NightofOrion
November 27, 2013 at 9:13 pm
@CrazyBubble95 Yes, you just want to leave about 2-3 cm uncovered on the
bottom, to make sure it doesn’t burst while baking. 🙂 And, no, it’s
alright!
phonsiepons
November 27, 2013 at 9:37 pm
I based it off the recipe from the blog Happy Home Baking, but did my own
alterations and conversions.
phonsiepons
November 27, 2013 at 10:06 pm
@MrCalicopaws Egg isn’t absolutely necessary, as it doesn’t affect the
texture 🙂 What you can do is add a bit of oil or a little more water. And
butter substitutes should work fine.
phonsiepons
November 27, 2013 at 10:12 pm
@phonsiepons tyyyyyyyy
4Four4Four4
November 27, 2013 at 11:00 pm
where did you get this recipe?
Jenny Z
November 27, 2013 at 11:15 pm
@phonsiepons hahaha i made it yesterday. It came out alright. Except for
the shape. D:
Persea Kyrie
November 27, 2013 at 11:24 pm
YAKITATE JAPAAAAAAAAAAAN!!!!!!
VenomtheOne
November 27, 2013 at 11:35 pm
@KoreanCockapoo No, you don’t have to. 🙂 The melon bread should be fully
baked after 12 minutes, but if you want a golden color on top, then you
should broil just a little, but constantly checking so that it doesn’t
burn. 🙂 Let me know how it turns out! ^^
phonsiepons
November 28, 2013 at 12:28 am
@CrazyBubble95 Yes, a greased baking pan would be perfectly fine 🙂
phonsiepons
November 28, 2013 at 12:51 am
so.. the 175 of water.. is that about 1 cup?
idoublezy
November 28, 2013 at 1:00 am
@idoublezy It’s 3/4 cup 🙂
phonsiepons
November 28, 2013 at 1:43 am