Melon Bread Making

My first attempt to make our nation’s favourite (Japan) Melon Bread became quite a success this evening!!! My friend makes such a wonderful Melon Bread and I never thought I could make it myself, but when she gave me the recipe last week, I thought this might be the chance. Kids encouraged me telling me how delicious they can be and but on the other hand thinking it’ll be messy and difficult.. Like many things, you will never know until you try. So, I did it and kids gave me 10/10 which is quite an achievement for the first attempt!

Melon Bread is named simply so due to its appearance being similar to some types of melons such as cantaloupe. I thought I’ll add this info because for many years as a child, I believed that it has at least some essence of melon and as I was developping allergy to real melons, I was feeling a bit better for myself as I didn’t like to have anything I cannot eat as a very cheeky child. But obiously it wasn’t the case so I’m still officially allergy to melon or even water melon…

They are usually coloured yellow or light green in Japan and it really does look like a proper melon bread inside and out but there doesn’t seem to be a rule to add any melon flavour.

I think this will be in my routined baking schedule as it turned out that it really isn’t so difficult and doesn’t take much time to make. I’d say the hardest bit of this baking is having to wait for the dough to prove, wait for it to be finally baked and cooled so you can stuck in! You can keep this bread fresh once cooled in the freezer. When you want to eat it take it out from the freezer and defrost in the room temprature for a while and microwave for less than a minutes or put in the oven for 5 minutes before eating. The recipe of how to make is here.