Matcha Japanese Milk Bread

I love this very matcha

This week, I made mini sweet matcha chocolate chip bread using my Japanese milk bread recipe. I added more matcha and less flour, but I plan to try adding even more matcha next time since the flavor was a bit subtle. Despite that, it was still delicious! I enjoyed it plain, toasted with peanut butter and jelly, and with cream cheese.

PS: the folding pictures are not from my matcha bread, but they are from when I took pictures of my milk bread, the folding is the same though (I just didn’t have any pictures for the folding process)

Notes:

• Tangzhong: An Asian technique using cooked flour and milk to improve bread texture. I use it in most of my bread and donut recipes.

• Scale: Invest in a scale for precise measurements, as bread baking is very specific.

• Yeast: Activate yeast in water at 100-110°F. Too hot or cold will kill or not activate it.

• Windowpane Test: Stretch a small dough ball until it forms a thin, translucent film without breaking. This shows the dough is properly kneaded.

Recipe

Ingredients:

• 560g bread flour

• 10g matcha

• 255g milk

• 50g sugar

• 2 tbsp butter

• 12g salt

• 9.6g yeast

• ¼ cup water

• Tangzhong:

  • 30g flour

  • 150g milk

Directions:

1. Activate yeast: Warm water (100-110°F), sprinkle yeast on top, and let sit for 10 minutes.

2. Make tangzhong: Heat 30g flour and 150g milk over medium heat, stirring until it forms a paste. Let cool.

   

3. Mix bread flour, matcha, sugar, and salt in a bowl. Add milk, tangzhong, and yeast mixture.

4. Mix until rough dough forms, then add butter and knead on medium-high for 10-15 minutes until it passes the windowpane test.

5. Proofing: Place dough in a covered bowl and let rise for 60-90 minutes until doubled.

   

6. Once risen, deflate dough and knead in chocolate chips.

7. Shape dough:

   • Braid the dough or roll them into 8 balls and shape them

   • Roll dough into a flat oval.

   • Fold dough into thirds like an envelope.

   • Turn dough 90 degrees, fold the sides into the middle, and pinch the edges to seal.

     

     

8. Place dough in a loaf pan or on a baking tray. Cover with a towel and let proof for another 30 minutes, until doubled.

9. Preheat oven to 375°F.

10. Egg wash: Brush dough with 1 beaten egg + 1 tbsp water.

11. Bake for 20-25 minutes until golden.

12. Enjoy warm or toasted with your favorite spread!