Matcha Swirl Milk Bread
Serves 1220 mins prep40 mins cook
This matcha swirl milk bread recipe elevates your toast game using a stand mixer for an easy preparation. The dough includes bread flour, sugar, salt, whole milk, water, yeast, butter, and matcha, creating a delightful swirl pattern. Bake it until perfectly risen and crusty on the outside while remaining soft inside. Ideal for breakfast or a delicious treat with jam.
0 servings
What you need
Instructions
1: In the bowl of a stand mixer, combine all ingredients except butter and matcha. Mix on low for 8-10mins or until it comes together. 2: Add the butter and mix until fully incorporated, about 8 mins. 3: Divide dough in half and incorporate matcha into one half of the dough. 4: Form both doughs into a ball, place into separate bowls, cover, and let rise at room temp until almost double in size (1.5-2hrs). 5: Roll out each dough to be the length of your pan (20cm) and as long as possible. 6: Place the matcha dough on top of the plain one and roll it into a log starting from the 20cm side. Pinch the seam together. 7: Transfer the dough to a greased 20x10x10cm loaf pan. Cover and let rise for ~1hr or until dough fills up 85% of the pan. 8: Preheat oven to 355F. Bake with the lid on for 40 mins (internal temp should be at least 205F).View original recipe