Bread

Japanese Melon Bread consists of soft bread and a thin crust layer of cookie on top/around.

This time I decided to make the cookie blue by using this powder.

You don’t have to, but it’s fun.

It’s called “melon” bread because the lines on the top imitate the lines on the skin surface of the muskmelon, the popular type of melon in Japan.

My mother adds melon flavor by using melon extract, but people make it with other flavors, too.

My mother puts raisins in the bread, and I wanted to do the same.

My husband is not a big fan of raisin, so I decided to use dry cranberries.

The bread turned out great!

It’s been a while since my last post.

To tell the truth, I’ve been struggling to find the purpose of my blog.

I now post pictures and videos on Instagram, not only of food but also of some of my life.

I’m not sure at this time, but I may close my blog, if I cannot figure out how this can provide a different content that is still interesting to the readers.

Check out my Instagram page.

I’ve recently started posting reels as well.

https://www.instagram.com/culinarytribune/

Thank you!

Bagels are always fun to make.

But I’ve been getting different results.

This time they turned out so well that I want to make a note here so that I will remember what to do the next time.

1. Boil water but turn the heat down when you put the dough in.
2. Don’t boil them too long. 30 seconds each side is fine.

I love how plump, shiny, and smooth they are.

I also liked that they got the beautiful brown color.

I made five bagels, two plain and three with “Everything but the bagel sesame seasoning blend”.

Everything bagels is my husband’s favorite.

Me feeling accomplished.