Matcha Milk Bread

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This swirl Matcha Milk Bread is so light, soft, and fluffy! Pull-apart milk bread swirled with beautiful green tea matcha colors and flavor!

Prep Time30

Cook Time40

Resting Time3

Course: Breakfast

Cuisine: Japanese

Keyword: bread, matcha, milk bread

Servings: loaves

Calories: 527kcal

Ingredients

Tangzhong

60 mL milk semi-skimmed or whole (¼ cup)
60 mL water (¼ cup)
25 g flour AP or bread flour (approx 3¼ tbsp).

Milk Bread

Tangzhong room temperature
340 g bread flour (+ extra as needed and for dusting)
2 tbsp granulated sugar
7 g instant yeast
½ tsp salt
1 egg medium-sized, room temperature
120 mL milk semi-skimmed or whole
60 g unsalted butter softened and cut in cubes
2 tsp. high-quality matcha

Egg Wash

1 small egg
1 tbsp. milk

Instructions

Tangzhong

Place water, milk, and flour into a small saucepan on medium heat, whisking continuously to avoid lumps.
Heat for 1-2 minutes, until a smooth and thick slurry forms and turn off heat. Transfer Tangzhong to a small glass bowl and cool completely before using. If making ahead, chill overnight and thaw to room temperature before using.

Milk Bread

Place sifted flour, instant yeast, sugar, and salt into a large mixing bowl of an electric mixed fitted with the bread hook attachment. Add egg, milk, and cooled Tangzhong.
Mix on medium speed for 2-3 minutes until combined. Scrape any ingredients from the side of the bowl using a spatula.
Whilst still mixing, gradually add cubed softened butter. Continue kneading on medium speed until dough is smooth and pulls from the side of the bowl, around 7-10 minutes. (Please note, at first, the dough will stick all over the bowl. As the butter incorporates, the dough will start pulling from the side of the bowl and form a smooth “ball”).
If the dough remains sticky, add 2-4 tbsp. of bread flour. If it is too dry, add 1-2 tbsp. of water or milk.
Transfer around ⅔ of the dough to a lightly oiled glass bowl, cover with cling film, and place in a warm area.
Add matcha powder to the remaining ⅓ of the dough and knead for a further 2-3 minutes using the bread hook attachment, or until matcha is incorporated and dough becomes green. Transfer matcha dough to a separate glass bowl (lightly oiled), cover with cling film, and place in a warm area.
Allow white and matcha doughs to proof in a warm place for 1½-2 hours, or until doubled in size.
Once doubled in size, punch the dough and divide each piece into 4 equal-sized balls (you should have 4 white pieces of dough and 4 pieces of matcha-dough). You can weigh the dough for accuracy.
Start by placing a piece of white dough on a lightly-floured surface. Roll out dough to around 6 inches in length (15cm). Repeat the process using a piece of matcha dough (these will be shorter - around 5 inches in length).
Place the matcha dough on top of the white dough and using light pressure, roll out both pieces of dough slightly so that they stick together. Fold one side of the dough halfway over the other side of the dough, then fold the other side over to the top (you should have three layers). Then, roll the resulting dough like a Swiss roll or cinnamon roll.
Repeat the previous 2 steps for the remaining pieces of dough. You should end up with 4 rolls of dough.
Lightly grease a loaf tin with butter. Place each piece of rolled dough into the loaf tin, with the seam side down. If the width of the rolled dough pieces is longer than that of the loaf tin, lightly "push" in the sides.
Cover the loaf tin with plastic wrap and allow to proof in a warm place, for 30 minutes to 1 hour - or until the dough rises to the top of the loaf tin. In the meantime, preheat the oven to 180°C (356F).
Brush the dough with egg wash (mix 1 egg with 1 tbsp. milk) and bake for 25-35 minutes or until the bread reaches an internal temperature of around 90°C (194F).
Allow bread to cool in loaf tin for 5-10 minutes, then transfer to a wire rack to continue cooling. Slice milk bread once it has completely cooled down.

Nutrition