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    El Mundo Eats » Loaf

    Published: Aug 19, 2018 · Updated: Jun 30, 2021 by Bea & Marco · This post may contain affiliate links · 43 Comments

    How To Make Matcha Bread

    Jump to Recipe
    matcha bread slices

    What Is Matcha?

    Matcha is synonym with Japan. It's a specially grown and processed green tea leaves that has been grind into fine powder.

    It's consumed differently from any other tea that comes in tea bags or leaves. Matcha tea powder is dissolved typically using a special tool, in water or milk.

    Matcha tea is usually served in the traditional Japanese tea ceremony where the matcha tea powder used is of a high quality. It is referred to as ceremonial grade matcha.

    The lower quality matcha is used for other purposes and is often referred to as culinary grade matcha. In the culinary world, matcha tea powder not only gives flavour but also dyes the food such as mochi, ice creams and noodles.

    And today, I'm sharing with you a swirl bread recipe that uses matcha tea powder for that vibrant green color.

    matcha tea powder

    Choosing Matcha Tea Powder

    As I mentioned earlier, there are different qualities for matcha tea powder. And since we're not going to use the ceremonial grade matcha to make our bread (well you can if you want to), I should warn that even that, there's a difference in quality for the powder.

    How do we know that?

    Well look at the color of your matcha tea powder. It should be very vibrant green.

    If it's not vibrant green, then either that powder is a very low quality one or it has been oxidised in time. Yes it can get oxidised.

    Matcha-Bread-Cut

    How do I know that? Because it happened to me. My husband bought a packet of matcha tea powder a few years ago. Yes, you read me correctly. A few years ago. In time he forgot about it since we have like 1 thousand types of teas in our pantry cupboard.

    The other day I thought of making this swirl matcha bread to film and we were finishing off with the final footages of slicing the bread. After I sliced it, we looked at each other and said, this doesn't look good at all. Haha!

    I don't know what happened during the earlier hours of filming that neither of us realised the matcha tea powder that I was using was not green, in fact it was greyish.

    You know those moments when you only realised something when it already has happened. When it was already too late? Yep. We definitely had that moment that day. So we stopped filming and give it a rest.

    A few weeks later and several boxes more of buying and testing the color of matcha tea powder, finally we found one that's vibrant in color like it should be. Some boxes must have been in the supermarkets for quite a long time, that's why they get oxidised. Either that or it was the matter of quality.

    Anyway, long story short. If you care for the color, use vibrant colored matcha tea powder. If you don't mind (because the truth is, the taste is equally delicious), then good for you. Easier.

    Making Swirl Matcha Bread

    Ok now let's talk swirls.

    As you can see in my video below, I divide my dough into 2 equal pieces. They need to be precisely equal or else the swirls wouldn't look beautifully portioned.

    making matcha bread

    To make sure the swirls come out good, roll both doughs separately into equal rectangle size and thickness. Then place the matcha dough on top of the plain dough and cut them into 2 equal pieces. Stack them on top of each other so that the colors are alternating and then start rolling again.

    Only this time make sure the width of the dough is the same width of your loaf pan. Then you simply roll it into a log and that's all the steps that it takes to make the swirls. Easy right?

    Rolled-Matcha-Bread

    So what do you think? You're convinced to try this delicious soft and fluffy swirl matcha bread?

    More Bread Recipes

    • Quick honey oat bread (no yeast)
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    • Fast no-knead multi-seed bread

    Video

    matcha bread slices

    How To Make Matcha Bread

    This matcha swirl bread is so soft and fluffy. The beautiful swirl look does give it a wonderful touch. Making this swirl bread is easier than it looks, trust me. If you're a matcha tea lover, you might want to make this recipe.
    Author: Bea & Marco
    5 from 7 votes
    Print Pin Rate
    Servings: 12
    Prep Time20 mins
    Cook Time35 mins

    Ingredients  

    • 1 ¼ cup warm water (310 ml)
    • ¼ cup honey (85 gr)
    • 2 ¼ teaspoon dry yeast (7 gr)
    • 4 cup bread flour (520 gr)
    • 1 teaspoon salt
    • ⅓ cup powdered milk (30 gr)
    • 3 tablespoon unsalted butter (45 gr), melted
    • 2 tablespoon matcha powder (10 gr)
    • some warm honey , to paint on top
    • some black sesame seeds , to sprinkle on top
    Prevent your screen from going dark

    Instructions

    • Mix honey with warm water and then sprinkle dry yeast and give it a mix. Leave fr the yeast to activate, around 3-5 minutes.
    • In a standing mixer bowl, add in flour, salt, milk powder, melted butter together with yeast mixture. Mix to incorporate and then knead for 10 minutes. Form the dough into a ball and then cut it into 2 equal pieces.
    • Place 1 dough into an oiled bowl and coat it well with some oil. Then cover the bowl tightly with cling film and leave for the dough to rise until double its size in a warm and draft free place.
    • Place the other dough back into the mixer bowl. Sift matcha powder inside the bowl and then mix slowly to incorporate. Knead until the matcha is fully incorporated with the dough, around 5 minutes. Place the dough into an oiled bowl and coat it well with some oil. Then cover the bowl tightly with cling film and leave for the dough to rise until double its size in a warm and draft free place.
    • Place the risen matcha dough on a floured working surface. Using your fingers, press it into a rectangle shape. Then using a pin roll, roll it into a ⅕ inch (0.5 cm) thickness. Set aside.
    • Do the same with the plain dough. Then place the rolled matcha dough on top of the plain dough. Adjust both doughs so that they are the same size. Then cut into 2 equal pieces. Place 1 piece on top of the other, making sure the layers are alternating. Again, adjust them so that they are the same size.
    • Now roll the layered doughs into a rectangle with the width is the same as the loaf pan. I'm using 5x9 inch (13x23 cm) loaf pan. Then roll the doughs tightly into a log and place it in the loaf pan (greased beforehand). Cover it with a greased cling film and leave for it to puff up a bit, around 30 minutes.
    • Brush the surface with some warm honey and then sprinkle it with some sesame seeds. Bake in a preheated oven at 350ºF (175ºC) for 35 minutes or until fully cooked. Cool completely on a rack before slicing. Enjoy!

    Nutrition Facts

    Calories: 248.1kcal, Carbohydrates: 42g, Protein: 8.6g, Fat: 5g, Saturated Fat: 2.6g, Cholesterol: 11.3mg, Sodium: 214.7mg, Potassium: 123.1mg, Fiber: 1.7g, Sugar: 9.2g, Calcium: 47.2mg, Iron: 1mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

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    1. madison says

      May 20, 2022 at 1:12 am

      hi i’m looking for some sweet dishes to make for a tea party, i saw you said this dish has a touch of sweetness do you know anything i could add to make it sweeter?

      Reply
      • Bea says

        May 21, 2022 at 10:28 am

        Hi! You could add sugar (any kind) to make it sweeter. Hope it helps!

        Reply
    2. Yennila Brieon says

      April 07, 2022 at 6:36 pm

      5 stars
      I thought it was going to be very difficult to make. I was curious if I was going to get the same look.. and I did!!
      I followed the instructions to the t.
      Thanks for sharing this with us.

      Reply
      • Bea says

        April 08, 2022 at 12:56 am

        Yeay! Happy that you gave it a go, Yennila! I have more easy bread recipes here, do check around. Thank you for your feedback!

        Reply
    3. Cynthia Rodrigues says

      February 10, 2022 at 3:22 pm

      Hi Bea, I tried this recipe today and I must say it is one of the wonderful bread recipe I have come across. Your timing to knead the bread for 10 mins in the mixing bowl was just so right for me as well. No hassle to knead the bread by hand again as I would usually do for other recipes. Bread turned out very soft. But my swirls were not so perfect as yours....may be need some more practice. Thanks once again 🙂

      Reply
    4. Yoshi says

      April 11, 2021 at 1:13 pm

      5 stars
      This bread is great! I used all purpose flour and it worked perfectly, the swirls turned out beautiful too! I used fresh yeast instead of dry (tripling the amount) and I just replaced the milk powder with milk, it didn't really affect the dough. The touch of honey on top is just the perfect thing to give it a little sweet taste without being overpowering, and the bread is so soft, my favourite kind. Great recipe!

      Reply
      • Bea says

        April 12, 2021 at 10:21 am

        I'm happy that you liked it, thank you for your feedback and sharing your twist on it! Do check out here for more soft fluffy bread recipes, if you're interested.

        Reply
    5. Luke says

      March 05, 2021 at 4:19 pm

      5 stars
      I didn't expect it would be quite easy to make the swirls pattern. I love the way they turned out, thanks for this recipe.

      Reply
      • Bea says

        March 05, 2021 at 6:20 pm

        Right? It's easy! I'm happy that you gave it a try, thank you Luke! Do browse through here for more delicious easy bread recipes 🙌.

        Reply
    6. Joanna says

      February 26, 2021 at 4:38 pm

      Hi there! Just wanted to ask if I can use instant yeast instead of dry yeast for this recipe? If yes, may I know how to go about it?

      Reply
      • Bea says

        February 26, 2021 at 6:58 pm

        Hi Joanna! I've used the same amount for both types and had no problems for this particular recipe. So just use the same amount. Hope it helps.

        Reply
    7. Silvia Pierson says

      October 04, 2020 at 5:17 am

      5 stars
      I made this recipe, it is wonderful. Perfect consistency and the mild matcha favor is a winner. Thank you!

      Reply
      • Bea says

        October 04, 2020 at 3:17 pm

        Awesome! I'm excited to hear that you loved it. Thank you Silvia!

        Reply
    8. Clarissa says

      August 25, 2020 at 2:45 pm

      could you use almond milk (liquid) instead of the milk powder and use stevia instead of honey? I would love to try this with those substitutes...

      Reply
    9. Paula says

      July 10, 2020 at 3:59 pm

      Hello, can I use All Purpose Flour in place of Bread Flour? Thanks

      Or can I use half bread flour, half APF?

      Reply
      • Bea says

        July 12, 2020 at 7:59 am

        Hi! I'd suggest you use all bread flour for this. Changing the flour/ratio will effect the texture and the amount of liquid. Hope it helps.

        Reply
    10. Maria Cheng says

      June 28, 2020 at 5:23 pm

      5 stars
      Made this bread recipe today, I was very excited when I sliced the bread. Turns out so good and pretty, thumbs up! Thank you for sharing, Bea!

      Reply
      • Bea says

        June 29, 2020 at 9:21 am

        That's great Maria, thank you so much for your feedback!

        Reply
    11. RJ says

      June 19, 2020 at 5:44 pm

      Can this recipe be doubled ?

      Reply
      • Bea says

        June 20, 2020 at 8:44 am

        Yes it can.

        Reply
    12. Dorislee says

      May 30, 2020 at 9:22 am

      Hi ,can I add some nuts or raisin to it?

      Reply
      • Bea says

        May 30, 2020 at 11:49 am

        Yes, of course! 🙂

        Reply
    13. Linda says

      May 23, 2020 at 7:36 pm

      Hi! Can you replace matcha powder 1:1 with cocoa powder if you wanted to make chocolate swirls?

      Reply
    14. Tiffany says

      May 15, 2020 at 6:51 pm

      I do not have a loaf pan. Can I use a cookie sheet to bake the bread on?

      Reply
      • Bea says

        May 17, 2020 at 9:31 am

        Yes, you can but it will spread out since there's nothing holding it.

        Reply
    15. Fionn says

      April 21, 2020 at 7:28 pm

      5 stars
      This was amazing. I couldn't find any milk powder so I substitute d some water for milk. Is there any way that you could cook this without a bread tin if you wanted to braid or sculpt the dough?

      Reply
      • Bea says

        April 22, 2020 at 11:21 am

        Hi Fionn! I haven't tried it but you could try dividing the dough into smaller ones and braid them so that they hold the shape better when they're smaller? Hope it helps and thank you for your feedback! 🙂

        Reply
    16. Queenie says

      February 29, 2020 at 10:23 am

      5 stars
      Handmade this by kneading and it turns out very good. My family love it!! Thank you 😃

      Reply
      • Bea says

        March 01, 2020 at 8:04 am

        You hand-kneaded it? Oh more power to you 🙌!! I'm happy that everybody loved it, thank you Queenie! 😃

        Reply
    17. Debora says

      August 19, 2019 at 11:21 am

      Hi dear...if you don't mind
      What kind of brand of ur Matcha powder
      I get hard time to find the good one...thank you

      Reply
      • Bea says

        August 20, 2019 at 9:47 am

        Hi Debora! I use Pompadour matcha powder. Try to get the latest batch since the powder tends to oxidise with time, thus the not vibrant color. Hope it helps.

        Reply
    18. Joshua says

      July 26, 2019 at 6:15 am

      Can I use this in bread machine? If so, what are the changes,setting,etc? Thanks

      Reply
      • Bea says

        July 26, 2019 at 8:29 am

        Hi Joshua! Wish I could help but I'm not familiar with bread machine since I don't have one so I can't really say. Sorry!

        Reply
    19. James says

      June 16, 2019 at 6:48 am

      How long would you say you usually allow it to prove the first time?

      Reply
      • Bea says

        June 24, 2019 at 12:14 pm

        The time is very subjective because it depends on the weather/temperature in your kitchen. It takes longer for me in the winter and super fast in the summer. That's why I like to indicate the state of the dough itself, which is until it doubles in size. It could take from around 40 minutes to 1 1/2 hours. Hope it helps.

        Reply
    20. choong says

      June 11, 2019 at 3:22 am

      Hi, first time bread maker here, i dont have a stand mixer but i do have a hand mixer and can i knead with my hand? tq

      Reply
      • Bea says

        June 25, 2019 at 8:45 am

        Hi Choong! Yes you can knead it with hand, although it will take some extra labor. Hope it helps.

        Reply
    21. Gina says

      February 26, 2019 at 7:48 pm

      Hello, I am on Keto diet, gluten free option too, which flour would you recommend to try and make this bread please. Thank you Gina😊

      Reply
      • Bea says

        February 27, 2019 at 7:28 am

        Hi Gina! Since I haven't tried making it keto and gluten free, I can't give you good substitutions for the recipe. Sorry though!

        Reply
    22. Julia says

      February 17, 2019 at 7:50 pm

      Hello! With what can you eat this bread? The final taste is sweet, right?

      Reply
      • Bea says

        February 20, 2019 at 5:10 pm

        Hi Julia! You can have it as is or your favourite spread. It has a touch of sweetness to it. We even use it for savoury sandwiches as the taste doesn't bother us 😀

        Reply
    23. Dawn Lucas says

      August 23, 2018 at 2:16 am

      This looks incredible, I would love to try it but we're vegan is there a substitute for the milk powder? I have a vegan honey, so no problem there. Thank you

      Reply
      • El Mundo Eats says

        August 23, 2018 at 10:33 am

        Hi Dawn! I haven't tried it but you could substitute it with coconut milk powder or soy milk powder, whichever that's good for you. Hope this helps. Let me know how it turns out. Thank you!

        Reply

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    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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