Ube Melon Bread

Instructions

Sponge Dough

1. In a large bowl, add in the bread flour and yeast and whisk together
2. Then add in the milk, water, and eggs and knead until combined
3. Cover with plastic wrap and allow to proof at room temperature for 30 minutes, then place in the refrigerator to proof for at least 8 hours for optimal results (if you're looking to make the bread the same day, leave the dough out to proof at room temperature for and hour and a half)

Melon Topping

1. In a medium bowl, cream together the softened butter, powdered sugar, and ube extract
2. Slowly add in the egg and mix to combine
3. Sift in the cake flour and mix until it is fully incorporated
4. Place the topping in between two layers of plastic wrap and roll out into a rectangle that is ~1/8 inch thick
5. Cover and then refrigerator for at least 2 hours

Main Dough

1. Take out the sponge dough from the fridge and allow to sit at room temperature for about 15 minutes
2. Cut the sponge dough up into 6 pieces and place them in a large bowl
3. Add in the bread flour, sugar, water, ube extract, and salt to this large bowl and knead until everything is well combined ~15 minutes
4. Then add in the softened butter, cut into small chunks, into the large bowl and continue to knead the dough until the butter is fully incorporated and the dough is able to pass the window pane test ~20 minutes
5. Transfer the dough to a lightly oiled bowl and allow to proof for half and hour or until doubled in size
6. Take the dough and divide it into 4 equal pieces (this dough makes 2 loaves). Cover with a slightly damp towel and allow to proof for another 15 minutes
7. Take each portion of dough and roll it out into a long oval. Roll it up and then pinch the seams at the bottom together
8. Place 2 portions of bread dough right next to each other in a bread tin
9. Take out the melon topping and cut it into the same length as each of the dough logs
10. Dip one side of the melon topping in granulated sugar
11. Place the melon topping onto each dough log, un-sugared side down touching the top of the dough
12. Allow to proof for an hour, or until the dough is doubled in size
13. Preheat oven to 375F
14. Bake the bread for 35 minutes. After about 25 minutes, check to ensure that the top isn't browning too much, if it is then feel free to cover the tops with a piece of foil
15. Shake the bread out of the mold and allow to cool for at least 30 minutes before cutting in an enjoying!