Description
This delicious Matcha Bread recipe offers a unique twist on homemade bread by incorporating vibrant matcha powder for flavor and color. Soft, tender, and lightly sweetened with honey, this bread features alternating layers of classic and matcha dough, finished with a sweet honey glaze and crunchy black sesame seeds. Perfect for tea time or a special breakfast treat.
Ingredients
Scale
Dough Ingredients
- 1.25 cup Warm water (Essential for activating the yeast and creating a moist texture.)
- 0.25 cup Honey (Adds a touch of sweetness and helps the bread brown beautifully.)
- 2.25 teaspoon Dry yeast (The key ingredient for that perfect rise.)
- 4 cup Bread flour (Provides the structure and chewiness characteristic of great bread.)
- 1 teaspoon Salt (Enhances flavor and controls yeast activity for the perfect rise.)
- 0.33 cup Powdered milk (Enriches the dough, giving it a soft and tender crumb.)
- 3 tablespoon Unsalted butter, melted (Adds richness and flavor to the bread.)
- 2 tablespoon Matcha powder (The star ingredient that infuses your bread with unique flavor and vibrant color.)
For Topping
- Warm honey (A drizzle, to paint on top; creates a beautiful glaze.)
- Black sesame seeds (A sprinkle, for finishing; adds a delightful crunch.)
Instructions
- Activate Yeast: Mix the honey into the warm water, then sprinkle in the dry yeast. Allow it to activate for 3-5 minutes until slightly bubbly and fragrant.
- Prepare Dough: In a standing mixer bowl, blend the bread flour, salt, powdered milk, melted butter, and the activated yeast mixture. Mix and knead for about 10 minutes until the dough is smooth and elastic.
- First Rise: Shape the first dough piece into a ball and place it in an oiled bowl. Coat with oil, cover tightly with cling film, and let it rise in a warm place until doubled in size, about 1 hour.
- Incorporate Matcha: Return the second dough piece to the mixer bowl. Sift in the matcha powder and mix gently to incorporate. Knead for an additional 5 minutes until the matcha is fully blended.
- Roll Matcha Dough: On a floured surface, roll out the matcha dough into a rectangle about 1/5 inch thick. Set aside for layering.
- Roll Plain Dough: Repeat the rolling process with the plain dough. Stack the matcha dough on top of the plain dough, aligning the edges. Cut them into two equal pieces and alternate the layers to create a patterned effect.
- Shape Loaf: Roll the layered doughs into a rectangle the size of a 5×9 inch loaf pan. Tightly roll it into a log and place it in a greased loaf pan. Cover with greased cling film and let rise for 30 minutes.
- Preheat and Prepare Topping: Brush the top with warm honey and sprinkle with black sesame seeds.
- Bake Bread: Bake in a preheated oven at 350ºF (175ºC) for 35 minutes, or until golden brown.
- Cool and Serve: Cool completely on a rack before slicing to ensure a perfect texture.
Notes
- Use bread flour for the best structure and texture.
- Ensure water is warm, not hot, to properly activate the yeast.
- Allow sufficient rising time to get a light and fluffy loaf.
- Sifting matcha powder helps prevent clumps in the dough.
- Adjust oven temperatures slightly based on your oven’s accuracy.
- Cool the bread fully before slicing to avoid a gummy texture.
