Matcha Milk Bread Recipe | Eti Loaf

How to make matcha milk bread 🍵🍞

Ingredients:

Tangzhong (water roux):
20 grams all-purpose flour
100 grams water

Matcha dough:
285 grams all-purpose flour
30 grams sugar
6 grams salt
5 grams instant yeast
5 grams milk powder
5 grams matcha powder
Tangzhong, room temperature
105 grams milk
1 egg, beaten
25 grams unsalted butter, softened

Directions:

Tangzhong:
1. In a pan, mix flour and water, stirring constantly until well combined on low heat. Cook until it forms a gel-like consistency.
2. Pour tangzhong into a bowl, cover and chill in the refrigerator for several hours or overnight. Bring to room temperature before use.

Matcha dough:
1. In a bowl, combine flour, sugar, salt, yeast, milk powder, matcha powder with a whisk.
2. Add tangzhong, milk, and egg, mix until well combined.
3. Add softened butter, knead for 20 minutes until the dough is smooth and elastic.
4. Grease a clean bowl with nonstick cooking spray. Shape the dough into a ball and place in bowl. Cover and proof for 40 minutes.
5. Divide dough into 3 equal portions, shaping them into balls. Cover and let rest for 15 minutes.
6. With each dough ball, flatten into a long oval shape. Fold into thirds, then rolled out into a long misshapen rectangle. Fold inwards about halfway, then roll. Pinching to seal the bottom, flip over seam side down.
7. Grease a loaf pan with nonstick cooking spray. Place the rolls in the pan, cover and proof for 30 minutes.
8. With an egg yolk & milk wash, brush the tops of the dough.
9. In a preheated oven, bake at 350°F for 25 minutes. Cool down completely before serving.

An everyday bread with a matcha spin! It is a soft, fluffy bread with a subtle and earthy taste. It makes a great breakfast toast served with butter, jam, and honey. The addition of tangzhong, water roux, makes bread very soft and keeps bread soft for longer.

If you make this matcha milk bread, tag me on IG @etiloaf, please & thank you!

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