Matcha Hokkaido Milk Bread

1: Make tangzhong: In a small pot, whisk together tangzhong ingredients, then over medium heat, stir until mixture thickens (should resemble mashed potatoes). Take off heat and set aside.

2: In the bowl of a stand mixer, combine all ingredients except butter and matcha. Using dough hook, mix on low for 8-10mins or until smooth. Add more flour if it’s too sticky (should be slightly tacky).

3: Add in butter and mix until fully incorporated, about 10mins. Once dough passes window pane test, divide dough in half and place one half back into bowl of stand mixer along with the matcha. Mix until smooth (finish by hand if needed). Form both doughs into a ball, place into separate bowls, cover, and let rise at room temp until almost double in size.

4: Roll out each dough to be the width of your pan (9inch) and as long as possible (more swirls!). Place the matcha dough on top of the plain one and roll into a log starting from the 9inch side. Pinch the seam together.

5: Transfer dough to a greased 9x4x4 pullman loaf pan. Cover and let rise for ~1hr or until dough is ~85% the height of the pan.

6: Preheat oven to 375F. Place pan lid back on and bake for 35-45mins (internal temp should be at least 205F).