Wanna impress your guests or your familly? Make this bread then!
The marble effect is beautiful and sophisticated and you won’t believe how easy it is to make it!
This recipe is also egg-free, dairy-free and vegan-friendly.
I am filming a video of this recipe because I think it’s easier to understand! Will post in the upcoming days on my Instagram page. Stay posted!
If you’re following the recipe below, please make sure to follow all the steps! Please remember that any replacement will end in different result!
This matcha version is my favorite for breakfast! High quality matcha powder is such a great booster!
To make this bread I used the bread starter method (or Tangzhong method) which allows the bread to keep fresh for longer on the counter. Highly recommended!
The beautiful pattern is simply made by stacking up alternated layers of matcha and plain dough.
The dough is then divided into 3 equal stripes and shaped into a 3 strand braid.
As always, I’d love to hear what you think of this recipe! If you make this recipe, be sure to drop a comment below and tag me with your recreations on Instagram @foodie.yuki !
Matcha marble asian bread
- 20 cm loaf pan, stand miyer with hook attachment (recommended, but can be knead by hand)
Ingredients for the starter (tangzhong)
- 45g bread flour
- 240 ml (1 cup) water
Ingredients for the dough
- 440 g bread flour
- 2 g instant yeast (or 1 pack active dry yeast)
- 30 g light brown sugar
- 3,5 g (1/2 tsp) fine salt
- 45 ml full fat soy milk room temperature
- 100 ml water room temperature
- 30 g vegan butter (or regular butter) softened
- 4 g (1/2 tbsp) matcha powder
Make the starter
- Add water and flour in a small pan. Whisk to dissolve. Cook on medium heat until the mixture starts to thicken. Let cool down completely before using.
Make the dough
- In the bowl of a stand mixer whisk dry ingredients except matcha powder.
- Add water, milk and tangzhong and knead until just combined. Cover with plastic wrap and let rest for 5 min.
- Add butter and knead with hook attachment until smooth and elastic (about 10-15 minutes).
- Divide dough into 1/3 and 2/3 portions. Shape the 2/3 piece into a ball and place into a greased bowl. Cover and set aside.
- Add matcha powder to the remaining 1/3 dough and knead to combine. Cover and let rest until doubled in size (1h- 1h30).
- Roll out plain dough into a 20x30cm rectangle. Roll out cacao dough into a 20x15cm rectangle. Place cacao dough over one half of plain dough and fold the remaining plain dough over.
- Roll out into a 20×30 cm rectangle again. Cut dough cross wise and stack the two doughs. Roll out to combine. Repeat two more times.
- Cut dough into 3 equal stripes, lengthwise. Roll out each stripe into a rope and braid the 3 ropes together.
- Fold ends under so that the bread fits the pan. Let rise for 1 h.
- Preheat oven to 175C degrees and bake for 25 minutes. Brush with melted butter. Let cool down into the pan for 15 min then cool completely on a rack.