MATCHA BREAD RECIPES

Steps:

• Combine High-Gluten Bread Flour (210 gram), Brown Sugar (3/4 teaspoon), Salt (1 pinch), and Water (135 gram) in a mixing bowl. Mix in Instant Dry Yeast (3/4 teaspoon) 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.
• 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.
• Put all ingredients Salt (1 1/2 teaspoon), High-Gluten Bread Flour (215 gram), Instant Dry Yeast (3/4 teaspoon), Brown Sugar (2 1/2 tablespoon), Milk Powder (2 tablespoon), Butter (30 gram), Milk (80 gram), and old dough torn into pieces, into the bowl of a stand mixer.
• 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.
• 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 tablespoon). Knead again at medium speed until well mixed.
• 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.
• 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.
• 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.
• 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.
• 15 minutes before baking, preheat the oven to 375 degrees F (190 degrees C).
• Brush top of the dough with Large Egg (1) and sprinkle with Black Sesame Seeds (to taste).
• Bake at 375 degrees F (190 degrees C) for 25-30 minutes, or until golden brown.
• Remove bread from the oven and let cool on the rack. Serve and enjoy!

Steps:

• Preheat the oven to 350°F. Spray a loaf pan with cooking spray and set aside
• In a large bowl, mix together the flour, cornstarch, matcha, baking powder and salt.
• In a separate bowl, whisk together the yogurt, sugar, vegetable oil, eggs and vanilla until fully combined. 
• Stir in the wet ingredients to the dry ingredients until fully combined. Fold in the white chocolate.
• Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.
• Let cool in the pan for 20 minutes, then remove to cool completely on wire racks.