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We all realize that, in order to really be healthy, nutritious and balanced diets are important as are good amounts of exercise. Sadly, there isn’t always enough time or energy for us to really do the things we want to do. At the end of the day, the majority of us want to go home, not to the gym. People crave salty and sweet, not veggies (unless they are vegetarians). You will be pleased to discover that achieving good health doesn’t have to be hard. If you are diligent you’ll get all of the activity and healthy food choices you need. Here are some of the best techniques to be healthy.

Go up the stairs. Instead of picking the elevator, ascend the stairs to your floor. While this will be tough to do if you live on or if your job is on a extremely high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is completely do-able. If you do work on a very high floor, why not get off the elevator a few floors early and walk the rest of the way? Lots of people opt for the easy elevator ride instead of making an efforts on the stairs. Even just a sole flight of stairs, when walked up or down a few times a day–can be a great improvement to your system.

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We hope you got benefit from reading it, now let’s go back to easy egg-free melon bread recipe. To make easy egg-free melon bread you need 14 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Easy Egg-Free Melon Bread:

1. Provide Bread dough:
2. Provide 200 grams Bread (strong) flour
3. Prepare 3 grams Salt
4. Prepare 25 grams Sugar
5. Take 25 grams Margarine
6. Take 130 ml Milk
7. Take 3 grams Dry yeast
8. You need Toppings:
9. Provide 1 Granulated sugar
10. Provide Cookie dough:
11. Get 170 grams Cake flour
12. You need 50 grams Sugar
13. Get 50 grams Margarine
14. You need 60 ml Milk

Instructions to make Easy Egg-Free Melon Bread:

1. Put all the bread dough ingredients in a bread maker, and start the "bread dough course".
2. Add all the cookie dough ingredients to a bowl, and mix well.
3. When the cookie dough comes together, divide into 8 even pieces, and roll into balls. Cover with plastic wrap, and let them sit in the fridge.
4. When the 1st proofing is done, move the bread dough to a board dusted with flour (amount excluded from ingredient list). Divide into 8 portions. Cover with plastic wrap, and let them sit for 10 minutes.
5. Press the air out and reshape. Place the cookie dough between plastic wrap, roll out with a rolling pin. Make sure the middle part is thicker and the edges are thinner.
6. Remove the top plastic wrap from the cookie dough. Place the bread dough on the cookie dough, and using the sheet of plastic wrap, shape into a ball but don't seal it up completely.
7. Lightly draw criss-cross lattice patterns on the cookie dough with a knife (to make it resemble the surface of a melon), and coat the surfaces with granulated sugar which was prepared on a plate. Repeat this 8 times.
8. Arrange on a baking sheet lined with parchment paper. Cover with plastic wrap and let them proof for the 2nd time. I put them in the oven for 20 minutes at 40℃ for this at home, but you can use your preferred method.
9. After the 2nd proofing, bake in the oven for 12 minutes at 180℃. I prefer leaving the color on the lighter side, but if you want the surfaces toasted golden-brown, bake them for 15 minutes…
10. …and you're done!

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