Matcha Bread Loaf

A nice and fluffy milk bread rolled up with a matcha, butter, and brown sugar paste like a cinnamon roll

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Prep Time 30

Cook Time 30

Rise & Proof Time 1 30

Total Time 2 30

Matcha Filling

Making the Dough

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.

Matcha Filling

In a small bowl mix together butter, brown sugar, and matcha until you form a paste. Set aside for after first rise

Shaping and Baking

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!