Matcha-Swirled Milk Bread

A matcha take on my Hokkaido milk bread recipe. Soft, tender, and moist, this matcha bread is the perfect kind of sweet bread that pairs well literally anything. It toasts beautifully too!

This bread is sooo fun to make! Swirling the matcha dough with the plain dough is so satisfying, and when baked, each slice is a completely different work of modern art. If you want to step up your bread game, this is the recipe to make. Slightly sweet and scented with matcha, this bread is another one of my mum's favorites.

Fast Facts!

• Contains flour(gluten)

• Contains milk and eggs

• Beginner baking level

• Soft and moist

• Toasts really well

Matcha-Swirled Milk Bread Recipe:

-makes 2 loaves-

30 min prep time

25-30 min cook time

1 hr 30 min rise/proof time OR overnight plus 30 min proof time

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TangZhong

• 188g milk

• 24g bread flour

Bread Dough

• 263g bread flour

• 150g cake flour

• 1 tspn of salt

• 45g milk

• 68g heavy cream

• 68g egg

• 38g butter

• 4 tspn matcha

1. For the tangzhong, combine the flour and the milk in a large microwave-safe bowl and microwave for 60-90 seconds, or until thick and gloopy.

2. For the bread: Add milk and heavy cream to the tangzhong in the same bowl to cool it down. Whisk. Add eggs. Whisk.

3. In a stand mixer bowl, add both flours, sugar, and salt. Add in the tangzhong mixture.

4. One med-low speed, knead the dough for 5-8 min, or until relatively combined and starting to smooth out.

5. Add the butter, and continue to knead for another 10-12 min, or until it passes the windowpane test, and is smooth in appearance. The dough should be tacky, but no sticky. If it is, add a tablespoon more flour at a time.

6. Divide the dough into two pieces. Place one piece of dough back in the stand mixer and add the matcha. Knead for another 3-5 min, or until the dough is evenly green. Shape the plain dough and the green dough into balls, and place them each in their separate bowls to rise.

7. Let the dough rise in a warm environment for an hour OR let it rise in the fridge overnight. I like doing the latter for even better flavour, but letting it rise for just an hour is fine too. If you are doing the overnight version, let it come to room temp for 45-60 min before proceeding.

8. Once risen, the dough pieces should've doubled in size. Punch out all the air in both doughs.

9. Divide the each dough piece(green and plain) into 4 even pieces(8 pieces total)and shape them into balls.

10. Let rest for 5-10 min.

11. Using a rolling pin, roll out the plain dough balls into an oval. Roll out the green dough out into ovals. Place a green dough oval over the plain oval, and roll into a log. Repeat for the rest. Place the logs in a greased loaf tin(I used 8x4), 2 logs per tin.

12. Let proof for 30min to an hour, or until doubled in size and puffy.

13. Preheat the oven to 175C and bake for 23-30 min. Internal temp should be about 190F.

14. Invert the loaves out the pans, and let cool completely.

15. Enjoy!