Matcha Swirl Milk Bread

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).