Japanese Melon Pan

Instructions

1. Prepare the bread dough
   In a large bowl, combine 2 cups of flour, 1/4 cup sugar, salt, and yeast. Add the warm milk, egg, and softened butter. Mix until a soft dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
2. Make the cookie layer
   While the dough is rising, prepare the cookie layer. In a medium bowl, cream together 1/4 cup butter and 1/2 cup sugar until light and fluffy. Add the egg yolk, vanilla extract, and melon extract (if using). Mix well. Add 1 cup of flour and mix until a soft dough forms. If desired, add a few drops of green food coloring for the traditional look. Wrap in plastic and refrigerate for 30 minutes.
3. Shape the bread
   After the bread dough has doubled in size, punch it down and divide into 8 equal pieces. Roll each piece into a smooth ball and place on a parchment-lined baking sheet, leaving space between each ball. Cover loosely with plastic wrap and let rest for 15 minutes.
4. Create the melon pattern
   Remove the cookie dough from the refrigerator and divide into 8 equal pieces. Roll each piece into a ball, then flatten between two pieces of plastic wrap to form a thin circle slightly larger than the bread dough balls. Place each cookie dough circle over a bread dough ball, gently pressing to adhere. Using a knife, score the cookie layer in a crisscross pattern to create the signature melon rind appearance.
5. Second rise and preparation
   Sprinkle the tops with granulated sugar. Cover loosely with plastic wrap and allow to rise for another 30 minutes. Preheat the oven to 350°F (175°C) during the last 10 minutes of rising time.
6. Bake the melon pan
   Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden and the bread is cooked through. Be careful not to overbake, as the cookie layer can become too hard. The bottom of the bread should sound hollow when tapped.
7. Cool and serve
   Remove from the oven and transfer to a wire rack to cool completely. Japanese Melon Pan is best enjoyed on the day it's baked but can be stored in an airtight container for up to 2 days at room temperature.