Chocolate Melon pan
‘Are they with the angels?’ read the front page of Monday’s Oregonian newspaper. December 14th was a crazy, depressing Day. My thoughts went directly to my granddaughter upon learning about the school shooting rampage. I was secretly relieved for the far away distance between Connecticut and Hawaii. I imagined that how painful it would be to hear silence on Christmas morning where children’s giddy excitement should have been, or to see unopened presents under the tree. I’m so sad for parents and family who had to say goodbye in this way, in a flash.
Saturday morning, I felt still heavy with heartache. I had many things planned but moved slowly and nothing accomplished. My husband started making the chocolate melon bread late in the morning, probably for me. He made regular melon pan and posted before - this is almost a twin recipe just not identical. I appreciate his thoughtfulness and his many prayers for comfort to the victims' families.
I don’t know why life is cruel sometimes then moving on with or without your readiness. I believe angels are with them now, to think otherwise would be too brittle and bitter.
Ingredients and instructions for 8 – 4inch size rolls.
Equipment needed: Bread maker, food scale
- Bread flour 300g
- Unsalted butter 30g cut in small cubes.
- Sugar 40g
- Cocoa powder 25g
- Salt 5g
- Cold water 180g
- Dry yeast 5g
- Put flour first in the bread maker’s pan.
- Put the next 5 ingredients all in one side of the pan.
- Put the yeast in last. Avoid the yeast touching liquid and salt by burying in the flour.
- Choose ‘dough’ cycle
Meanwhile make cookie dough
- Unsalted butter 80g at room temperature
- Sugar 100g
- Egg 1 beaten
- Vanilla 1/2 teaspoon
- Weak power flour or cake flour 200g sifted
- Whisk butter until creamy in a large bowl.
- Add sugar 1/3rd at a time and mix well each time. Butter should get light in color.
- Add egg a little at a time. Whisk well each time you add egg.
- Add vanilla and stir.
- Add flour and combine using a cutting motion with a rubber spatula.
- Put batter on the middle of large piece of plastic wrap and wrap tightly. Refrigerate for 20 minutes or more.
- After cookie dough has rested, flatten dough with rolling pin to about 1/4 inch thick.
- Separate bread dough in 1/8ths and make balls.
- Cover each bread dough with cookie dough and score the surface lightly.
- 2nd raise in warm place until almost double.
- Preheat oven to 375F.
- Sprinkle granulated sugar (need 1-2 tablespoon) on top of each bread.
- Bake for about 18 minutes, until slightly brown on top.
Best time to eat this for me is right after it comes out of the oven. Microwaving cold bread for 15 to 20 second is not too shabby. I spread butter on it if I’m in the mood for more fat, which is too often lately.
Just because I had to use pricey ingredients left over from previous post before they go bad, I made Bûche de Noël style but other than the chocolate Génoise instead of almond Génoise, it’s a same marron cake.I made some for my neighbors too (two more plate photos are missing).
I saw this pretty ornament at wedding reception but it reminds me of ‘Little Shop of Horrors’. I’m disappointed that the bride and groom photos are not good (a bad, bad camera). I can honestly tell you that she was a beautiful bride and the groom was tall and handsome. Congratulations!
This is the last post for this year. I will take a holiday break. Thank you for all who visited my site and your kind comments. I have 10 or so sites to stop by regularly – I am inspired by most, try their recipes, laugh out loud on some and cry on a few. I would love to say ‘I love you’ without sounding weird – yah that sounds weird. I wish you the very best and Merry Christmas to you all!