Bread is already part of our life, so why not try something new. This matcha bread will be great to pair with a matcha latte.
Ingredients:
Tangzhong:
- 3 Tbsp. water
- 3 Tbsp. whole milk
- 2 Tbsp. bread flour
Plain Dough:
- 1/2 cup whole milk
- 1 Tbsp. active dry yeast
- 2 3/4 cups (about 350 g.) of bread flour
- 1 tsp. iodized sea salt
- 1/4 cup granulated sugar
- 2 Tbsp. Baker's Special Dry Milk or nonfat dry milk
- 2 large eggs, divided
- 3 Tbsp. unsalted butter, softened
- 1 Tbsp. cold water (for egg wash)
Matcha Dough:
- 1/2 cup whole milk
- 1 Tbsp. active dry yeast
- 2 3/4 cups (350 g.) of bread flour
- 1 tsp. iodized sea salt
- 1/4 cup granulated sugar
- 1 Tbsp. Baker's Special Dry Milk or nonfat dry milk (also called milk powder)
- 3 Tbsp. matcha green tea powder
- 2 large eggs, divided
- 3 Tbsp. unsalted butter, softened
- 1 Tbsp. cold water (for egg wash)
Filling:
- 1 cup koshi an (fine sweetened red bean paste, divided)
Instructions:
- To make the tangzhong, whisk 3 tablespoons of water, 3 tablespoons of whole milk, and 2 tablespoons of bread flour together in a small saucepan until there aren't any lumps. Heat the mixture over low heat, whisking constantly, until thickened to a paste and lines form on the bottom of the pan. This should take about 3 to 5 minutes. Immediately remove from heat and transfer to a small bowl to cool to room temperature.
- To make the plain dough, heat 1/2 cup of whole milk to about 110°F or lukewarm to touch (I heated it in the microwave for 15 to 20 seconds to do this). Next, sprinkle the yeast over the milk and set it aside for 5 to 10 minutes (the milk mixture should start to foam).
- Meanwhile, sift the bread flour, salt, sugar, and baker's special dry milk together in a large bowl. In a small bowl or glass measuring cup, whisk together the cooled tangzhong and one large egg.
- Once the yeast has been activated, gently whisk it. Pour the wet ingredients and stir with a wooden spoon until the mixture forms a loose, shaggy dough. Then use your hands to knead for 4 to 5 minutes or until the dough forms a somewhat smooth ball. Add the butter into the dough, one tablespoon at a time, kneading in completely after each addition. After all the butter has been incorporated, knead for 4 to 5 more minutes or until a smooth, elastic ball has formed.
- Place the dough in a large bowl and cover with plastic wrap or a damp towel. Set in the fridge while making the matcha dough.
- To make the matcha dough: repeat steps 1 through 4, sifting matcha into the bread flour-sugar mixture for the dough. Once matcha dough has been made and placed in a bowl covered with plastic wrap, remove the plain dough from the fridge and set both out to rise for 1 to 2 hours or until well doubled.
- When the dough has doubled, turn both balls out and punch each down. Cut each ball in half and roll each half out into a 6-inch by 16-inch rectangle. Spread a 1/2 cup of koshi an (red bean paste) on the plain dough halves then top with the matcha halves. Roll each stack up, matcha side in, lengthwise, then place into a greased loaf pan.
- Cover pans with plastic wrap or damp towels and let rise for another hour or so, or until puffy. Halfway through rising time, preheat the oven to 350° F. When the dough is puffy (you can test this by pressing the dough gently with one finger; if the indentation bounces back slowly but remains it's ready), brush with an egg wash (the second large egg whisked with one tablespoon of cold water).
- Bake for about 40 minutes or until the loaves are golden-brown and sound hollow when tapped. If the tops of your loaves start to brown too quickly, simply cover with foil. Let loaves cool on a wire rack and slice, serve, and enjoy!
This recipe is made by Alana Kysar from Fix Feast Flair
This recipe is a part of our "Top 10 Bread and Dough Recipes with Matcha" that can be downloaded here.