Matcha marble asian bread
Get Your Green Tea Fix with Matcha Marble Bread
Equipment
- 20 cm loaf pan, stand miyer with hook attachment (recommended, but can be knead by hand)
Ingredients
Ingredients for the starter (tangzhong)
- 45 g 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
Instructions
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.