Ingredients
Scale
- 2¾ cups bread flour
- 2 tbsp culinary matcha powder
- 2¼ tsp active dry yeast
- 3 tbsp sugar
- 1 tsp salt
- ⅓ cup + ½ cup whole milk
- 1 egg
- 3 tbsp butter, softened
- 3 tbsp bread flour + ½ cup milk (tangzhong)
Instructions
- Start with tangzhong: whisk bread flour into milk and cook until a thick paste forms, about 4–6 minutes. Cool completely.
- Add warm milk, yeast, sugar, and egg to the cooled tangzhong; let sit 5 minutes until foamy.
- Sift together flour, matcha powder, and salt, then add to the wet mixture.
- Knead 8–10 minutes until smooth and elastic.
- Add butter gradually, then knead 5 more minutes until it passes the windowpane test.
- Let rise in a covered, greased bowl 60–90 minutes until doubled.
- Divide into three portions, shape into cylinders, and arrange seam-side down in a loaf pan.
- Proof 45 minutes until nearly at the rim.
- Preheat to 350°F, brush with egg wash, and bake 35–40 minutes until golden and 190°F internally.
- Cool 5 minutes in the pan, then 20 minutes on a rack before slicing.
Notes
- Mix matcha into the butter before adding liquids — the fat coating slows chlorophyll breakdown
- Bake at 325–350°F rather than higher temperatures