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Matcha Swirl Milk Bread

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Ingredients
  

Tangzhong

  • 125 grams water
  • 25 grams flour

Dough

  • 300 grams flour
  • 40 grams sugar
  • 1/2 tsp salt
  • 6 grams yeast
  • 8 grams milk powder
  • 150 grams milk
  • 30 grams unsalted butter, softened
  • 1 tbsp matcha powder

Instructions
 

tangzhong

  • Add the water and flour into a pot and heat on medium heat until it forms a paste. Transfer to a bowl and cover with plastic wrap and let cool to room temp before using.

bread dough

  • Add the flour, sugar, salt, yeast, and milk powder to a large mixing bowl/stand mixer bowl. Mix until combined.
  • Add in the milk, butter, and tangzhong.
  • Knead the dough until a ball forms
  • Separate the dough in half and add matcha powder to half
  • Cover the dough and let rest until doubled in size (40-60 minutes)
  • Knead out both pieces of dough on a floured surface. Use a rolling pin and roll out the dough to the same size
  • Place the pieces of dough on top of each other. Use rolling pin to roll it out
  • Roll up the dough into a log
  • Cut the dough into 6 equal sized pieces
  • Place the dough with the swirl side facing up in a bread loaf pan
  • Let rest 30 minutes
  • Brush with egg wash. (this step is only if you use a regular bread loaf pan. It's not necessary if you use a pullman loaf pan like I did)
  • Bake at 170C/338F for 30 minutes
  • Let bread cool before slicing.