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Recipes
Matcha Swirl Bread
Recipe

15 INGREDIENTS • 13 STEPS • 11HRS 30MINS

Matcha Swirl Bread

4.0
2 ratings
This soft, fluffy Matcha Swirl Bread has beautiful colors and an even better taste!
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Matcha Swirl Bread
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Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
http://www.bakewithpaws.com/
This soft, fluffy Matcha Swirl Bread has beautiful colors and an even better taste!
11HRS 30MINS
Total Time
$0.70
Cost Per Serving
Ingredients
Servings
8
US / Metric
Old Dough
High-Gluten Bread Flour
1 1/2 cups
High-Gluten Bread Flour
Brown Sugar
3/4 tsp
Brown Sugar
Salt
1 pinch
Water
5 oz
Water
Main Dough
High-Gluten Bread Flour
1 1/2 cups
High-Gluten Bread Flour
Brown Sugar
2 1/2 Tbsp
Brown Sugar
Milk Powder
2 Tbsp
Milk Powder
Salt
1/2 Tbsp
Large Egg
1
Farmhouse Eggs® Large Brown Egg, whisked
for egg wash
Butter
2 Tbsp
Butter, room temperature
Milk
3 oz
Milk
up to 85g
or Full Cream Milk
Matcha Powder
1 Tbsp
Matcha Powder
plus 2 tsp
Black Sesame Seeds
to taste
Black Sesame Seeds
for topping
Nutrition Per Serving
VIEW ALL
Calories
308
Fat
9.4 g
Protein
8.9 g
Carbs
46.6 g
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Matcha Swirl Bread
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Bake with Paws
A Blog about my cooking and baking adventures and my discovery of simple home recipes for every woman.
http://www.bakewithpaws.com/
Cooking InstructionsHide images
step 1
Combine Water (5 oz), Instant Dry Yeast (3/4 tsp), Salt (1 pinch), and Brown Sugar (3/4 tsp) in a mixing bowl. Mix in High-Gluten Bread Flour (1 1/2 cups) and knead with your hands for a few minutes, until smooth and shiny. Roll into a ball and place in a greased bowl. Cover with cling film and let rise for 1 hour in a warm and dark place.
step 1 Combine Water (5 oz), Instant Dry Yeast (3/4 tsp), Salt (1 pinch), and Brown Sugar (3/4 tsp) in a mixing bowl. Mix in High-Gluten Bread Flour (1 1/2 cups) and knead with your hands for a few minutes, until smooth and shiny. Roll into a ball and place in a greased bowl. Cover with cling film and let rise for 1 hour in a warm and dark place.
step 2
After 1 hour, place the dough into the refrigerator for at least 8 hours or up to 16 hours. Before using, take the sponge dough out of the refrigerator and return to room temperature.
step 2 After 1 hour, place the dough into the refrigerator for at least 8 hours or up to 16 hours. Before using, take the sponge dough out of the refrigerator and return to room temperature.
step 3
Put all ingredients Salt (1/2 Tbsp), High-Gluten Bread Flour (1 1/2 cups), Instant Dry Yeast (3/4 tsp), Brown Sugar (2 1/2 Tbsp), Milk Powder (2 Tbsp), Butter (2 Tbsp), Milk (3 oz), and old dough torn into pieces, into the bowl of a stand mixer.
step 4
Using the dough hook on a stand mixer, knead until the dough comes together, become elastic (tacky but not sticky), and until it has reached the windowpane stage. It takes around 12-15 minutes at medium speed. If the dough is too dry, add 1 Tbsp of water or milk at a time.
step 4 Using the dough hook on a stand mixer, knead until the dough comes together, become elastic (tacky but not sticky), and until it has reached the windowpane stage. It takes around 12-15 minutes at medium speed.  If the dough is too dry, add 1 Tbsp of water or milk at a time.
step 5
After kneading, divide the dough into 2 equal portions. Transfer one portion to a bowl. Leave the other portion in the bowl of the stand mixer and sift in Matcha Powder (1 Tbsp). Knead again at medium speed until well mixed.
step 5 After kneading, divide the dough into 2 equal portions. Transfer one portion to a bowl. Leave the other portion in the bowl of the stand mixer and sift in Matcha Powder (1 Tbsp). Knead again at medium speed until well mixed.
step 6
Let the doughs rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
step 6 Let the doughs rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
step 7
Punch down each dough to release the air. Transfer the plain dough to a clean floured surface and divide it into 2 equal portions. Shape each plain dough into a long log, about 25 centimeters. Roll out each log with a rolling pin into a long rectangle shape, about 45x10 centimeters. Repeat with the matcha dough.
step 7 Punch down each dough to release the air. Transfer the plain dough to a clean floured surface and divide it into 2 equal portions. Shape each plain dough into a long log, about 25 centimeters. Roll out each log with a rolling pin into a long rectangle shape, about 45x10 centimeters. Repeat with the matcha dough.
step 8
Spray water on the plain dough and place the matcha dough over the plain dough. Press with your palm to make sure both layers stick together. Spray some water on the matcha dough and roll it up tightly, starting from the shorter side until a log is formed. Pinch to seal the seams.
step 8 Spray water on the plain dough and place the matcha dough over the plain dough. Press with your palm to make sure both layers stick together. Spray some water on the matcha dough and roll it up tightly, starting from the shorter side until a log is formed. Pinch to seal the seams.
step 9
Place the dough in a loaf pan lined with parchment paper. Let it rise for another 45 minutes to 1 hour, or until double in size.
step 9 Place the dough in a loaf pan lined with parchment paper. Let it rise for another 45 minutes to 1 hour, or until double in size.
step 10
15 minutes before baking, preheat the oven to 375 degrees F (190 degrees C).
step 11
Brush top of the dough with Farmhouse Eggs® Large Brown Egg (1) and sprinkle with Black Sesame Seeds (to taste).
step 12
Bake at 375 degrees F (190 degrees C) for 25-30 minutes, or until golden brown.
step 12 Bake at 375 degrees F (190 degrees C) for 25-30 minutes, or until golden brown.
step 13
Remove bread from the oven and let cool on the rack. Serve and enjoy!
step 13 Remove bread from the oven and let cool on the rack. Serve and enjoy!
Tags
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Breakfast
Brunch
Bread
Shellfish-Free
Vegetarian
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