Hokkaido matcha milk bread
vegan
Equipment
- stand mixer with hook attachment
- 1 22x12cm / 9×5 inch loaf pan
Ingredients
Ingredients for the starter (roux or Tangzhong)
- 25 g / 2,5 tbsp bread flour (0 type in Europe)
- 50 ml / 3 tbsp water
- 50 ml/ 3 tbsp oat milk soy milk is fine too
Ingredients for the bread
- 120 ml/ 1/2 cup oat milk, warm 55C/ 110 F degrees
- 50 g/ 1/4 cup vegan butter
Dry ingredients
- 9 g / 2,5 tsp instant yeast
- 350 g/ 2 3/4 cups bread flour
- 16 g/ 2 tbsp coconut milk powder
- 65 g/ 1/3 cup light brown sugar
- 5 g / 1 tsp pink salt
- 1 tbsp matcha powder
Instructions
Make the roux
- Make the roux: In a small saucepan, combine the bread flour, milk and water and whisk to remove any lumps.
- Cook over medium-low heat for 3-5 minutes whisking continuously, until the roux starts to thicken.
- The roux should have the consistency of a curd. Remove from heat and let cool to room temperature.
Make the dough
- In a medium bowl, combine the dry ingredients.
- Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
- Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.
- Add the butter one tablespoon at a time and wait until it's fully incorporate before adding more. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic. Note: The dough will be a bit tacky, but feels elastic.
- Using wet hands, shape the dough and divide into two balls.
- Transfer one dough to a greased bowl and cover; place the other dough with the matcha powder back to the mixer bowl and mix until combined.
- Transfer the matcha dough to a greased bowl. Cover and let rise until doubled in size for 60-90 minutes.
- After the first rise, divide each dough into 4 pieces.
- Flatten the dough pieces into ovals, then fold right and left sides (lengthwise) over to the middle so both sides meet but are not overlapped.
- Roll the dough into an oval again. You will end up with 4 green and 4 white ovals. Place the green dough over the white one and flatten to combine the dough.
- Starting with a short end, roll into a log. Place the logs seam side down in a lightly greased 22×12 cm | 9" x 5" loaf pan.
- Cover the loaf and allow it to rest/rise for 60 minutes, until puffy.
- Brush the loaf with oat milk and bake at 175C| 350°F for about 25-30 minutes.
- Remove from the oven and let cool into the pan for 10 minutes before transferring to a wire cooling rack.