Melon-Pan

1

2

Prepare the cookie dough. In a large bowl, whisk the butter until smooth and creamy and mix in the sugar.

3

Add the beaten egg little by little and mix well, then add the vanilla extract.

4

Combine the all purpose flour and baking powder and gradually add to the creamed mixture, mixing just until combined. Make sure not to knead the dough.

5

Roll the cookie dough into a log, wrap with plastic wrap and refrigerate for 20 minutes.

6

When the DOUGH course completes, remove the dough and divide into 16 for the 2-lb. breadmaker, or into 12 for the 1-lb. breadmaker, and shape into a ball. Cover with a cloth and let rest for 20 minutes.

7

Divide the cookie dough log into 16 equal portions for the 2-lb. breadmaker or into 12 for the 1-lb. breadmaker, roll into a ball and then flatten into a circle. It should be large enough to cover the top and the sides of the bread dough.

8

Top each bread dough from step 6 with a cookie dough (do not wrap, the cookie dough should only cover the top and sides) and shape in your hands.

9

Use a dough scraper to mimic the net pattern.

10

Place on a greased baking pan and allow to leaven in a hot place (about 30 minutes at 105°F).

11

Sprinkle with sugar and bake in an oven preheated to 360°F for 13-15 minutes.