Let the bread maker knead the dough until the first rising. Dust the counter with flour and pound the dough to release the gas. Use a scraper to divide into 8 sections.
Form the 8 portions of dough from Step 1 into balls. Place the seam end on the bottom and cover with a damp, wrung out cloth. Let sit for 20 minutes.
Put the margarine and sugar into a bowl and mix well. Add the beaten egg and combine together well. Sift in the ★ dry ingredients.
Use a rubber spatula to mix Step 3 together by pushing it so that it sticks together.
Place it on the counter and roll into a cylinder (about 18 cm). Cover with plastic wrap and leave it in the freezer for 20 minutes. Move it to the refrigerator for 15 minutes. Divide into 8 portions.
Push on the bread dough from Step 2 to release the gas and then form into neat balls again.
Dust the counter with flour and roll out the cookie dough from Step 5 using a rolling pin. Roll it into a circle that is about one size larger than the bread dough.
Wrap the cookie dough from Step 7 around the bread dough from Step 6. Leave a small opening in the center. Lightly press to arrange the shape.
Coat completely with granulated sugar. Use a scraper to cut lines into the dough.
Line them up on a sheet of parchment paper and let sit in a warm room for the second rising. (You can put them in a thick plastic bag and tie it closed, being careful that the dough doesn't stick to the bag.)
Preheat the oven to 190℃. Lower the temperature to 180℃ and bake for 12-13 minutes.
Once done, transfer to a rack to cool.
Story Behind this Recipe
I made some melon bread with cocoa powder.
Step 7: For the cookie dough not to dry out, roll out one portion at a time. Cover with a damp towel, the same as you did for the bread dough. Step 11: The baking time depends on your oven. Using margarine will make the dough difficult to handle and a little bit too soft.