Matcha Bread
Fluffy and soft matcha aromatic infused shokupan milk bread that will leave your entire family asking for more.
Equipment
- 1 stand mixer
- 1 450 g bread loaf pan with lid
Ingredients
Tangzhong
- 18 grams Bread flour
- 90 ml Water
Dough
- 332 grams Bread flour
- 32 grams White granulated sugar
- 4 grams Table salt
- 5 grams Instant yeast
- 208 ml Milk (Lukewarm)
- 20 grams Unsalted butter (Room temperature)
- 8 grams Matcha powder
Instructions
- To start, we're going to make our Tangzhong. In a small sauce pan, add in your bread flour and water.
- Heat the mixture over low heat while constantly stirring it until the Tangzhong becomes a thick paste.
- Remove it from the stove, cover it with plastic wrap and store in the fridge for at least 20 minutes to allow the Tangzhong to cool down.
- Next, in a large mixing bowl, add in your bread flour, sugar, salt, instant yeast, matcha powder, and the Tangzhong from earlier.
- Now using a stand mixer, give the dough mixture a quick few whisks then slowly add in your milk.
- Continue mixing everything for 3-4 minutes then add in your room temperature butter.
- Continue mixing everything for an additional 9-10 minutes or until the dough becomes nice and smooth.
- You can check when the dough is done kneading by grabbing a small piece of the dough and stretching it out until light can pass through it and it becomes translucent. If it doesn't tear then it is ready.
- Then transfer the dough to a greased large bowl.
- Add some oil to your hands to prevent the dough from sticking to it and then shape the dough into a round ball and place it back into the bowl.
- Cover the bowl with plastic wrap or a towel and then let it proof in a warm place until double in size (about 1 hour).
- Once the dough is done proofing, de-gase it and transfer it to your countertop.
- Shape it into a round ball and then weigh out the dough.
- Next divide the dough into 2 pieces and weigh each piece.
- Then shape each piece once again into a round ball.
- Now cover the two pieces of dough with plastic wrap or a towel and let it rest for 20 minutes.
- After 20 minutes take out 1 piece and roll it out into a long rectangle.
- Then fold one end about 2/3 of the way inwards and then fold the other end 1/3 of the way inwards to cover the dough.
- Now roll one end of the dough to the other end.
- Then pinch the ends of the dough to seal it.
- Repeat these steps for the second piece of dough.
- Now grease a bread loaf pan with a lid and then place both pieces of dough inside of the pan with the short sides of the dough facing the short side of the pan. I'm using a 450g bread loaf pan here.
- Cover the bread loaf pan now with either some plastic wrap or a towel and let it rise in a warm place until the dough is about 1 inch below the top of the pan.
- Once the dough is risen about half way in the bread loaf pan, it's a good idea to preheat your oven to 400°F (200°C).
- Once the dough is about 1 inch below the top of your pan, slid the lid into the bread loaf pan and then bake the bread in a preheated oven at 400°F (200°C) for 40 minutes.
- Once the bread has finished baking, immediately take it out of the bread loaf pan and place the bread on a wire rack otherwise it will become soggy inside of the bread loaf pan.