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This Matcha Bread Loaf recipe is an adaptation of my Matcha Cat-Shaped Bread recipe but using a 1 pound loaf pan. If you prefer chocolate, you can use my Chocolate Cat-Shaped Bread recipe.
I found this matcha bread to be super yummy and not too sweet. It’s perfect for a snack or even a sweet breakfast. The filling is just like a cinnamon roll filling but with matcha instead of cinnamon.
The bread recipe alone is my popular pandesal recipe which traditionally comes in roll form.
Matcha Filling
For this recipe I adapted Sally’s Baking Addiction cinnamon roll filling by adding matcha powder instead of cinnamon.
It results in a deliciously sweet matcha swirl filling that complements the bread so well.
As for matcha, I recommend using “culinary” or “baking” matcha but you can use whatever you have on hand as long as it has a strong flavor. Mild tasting matcha won’t impart enough flavor.
If you don’t have one yet, you can use Jade Leaf matcha powder but any brand will do.
How to Make a Matcha Bread Loaf
For full list of ingredients and detailed steps, check out the bottom of this page.
To make the dough, first roughly mix all the dry ingredients and egg.
Then slowly add the milk to hydrate the dough and bring it together. You may not need all the milk or you may need more depending on the flour. Set it aside to rise.
During the first rise, make the matcha filling.
After first rise is done, roll dough out and spread the matcha filling.
Roll up and place in the baking pan to proof a second time.
Bake and let cool before serving!
VIDEO: I use my pandesal recipe to make a matcha swirl loaf
Tools
USA Pan 1 Pound Loaf Pan (link)
I absolutely LOVE USA Pan’s products. They’re very well made and bake so well. This 1 pound loaf pan is the one I use in the recipe.
Jade Leaf Matcha (link)
I recommend using “culinary” or “baking” matcha but you can use whatever as long as it is unsweetened and has a strong flavor. I linked this brand but it really doesn’t matter too much.
Ozeri Food Scale (link)
Especially with baking, a food scale is extremely helpful as it measures weight, not volume, which is more accurate. You should use weight measurements if a recipe provides them.
SAF Instant Yeast (link)
This is the yeast I use. You can use active dry yeast but you do have to rehydrate it first.
Diamond Kosher Salt (link)
When you need salt, this is the one.
Recipe
Matcha Bread Loaf
Ingredients
Equipment
Method
- In the mixing bowl of a stand mixer, pour the dry ingredients: bread flour, yeast, salt, and sugar. Be sure not to let the yeast and salt come into direct contact. Mix this roughly just to disperse the ingredients. I highly recommend using a scale to weight the ingredients.
- Next add the egg and slowly add the milk but reserve a little. Mix this using the dough hook attachment on a stand mixer on medium speed until the wet and dry ingredients combine into one consistency.
- Add the room temperature butter. Let the stand mixer knead the dough for about 8-12 minutes or until the dough becomes smooth and elastic.
- Tip the dough out into a container to rise for about 1 hour or until the dough doubles in size.
- In a small bowl mix together butter, brown sugar, and matcha until you form a paste. Set aside for after first rise
- Punch down the dough and roll it out into a rectangle that is roughly ⅓ inch thick. Then spread a layer of matcha filling. Roll the dough up and shape into a long log and place in the oiled loaf tin.
- Let this proof for about 30 minutes, or just until the dough bounces back halfway when poking.
- Preheat oven to 350℉. Bake for 30 minutes.
- Carefully remove the tin from the oven and put it somewhere it can cool. Wait five minutes before tipping out the loaf. Let this loaf fully cool before slicing and eating!