"Hokkaido Matcha Milk bread 🍞🌱
The fluffiest. And yummiest."
Matcha Milk Bread
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Prep time 3hrs
Cook time 30mins
Recipe Card
For the Roux Starter
ingredients
- 2 1/2 tablespoons bread flour
- 3 tablespoons water
- 3 tablespoons oat milk
For the Matcha Milk Bread
ingredients
- 1/2 cup warm oat milk
- 1/4 cup vegan butter
- 2 1/2 teaspoons (1 packet) instant yeast
- 2 3/4 cups bread flour
- 2 tablespoons coconut milk powder
- 1/3 cup light brown sugar
- 1 teaspoon pink Himalayan salt
- 1 tablespoon matcha powder
Method
Step 1
Make the roux: In a small saucepan, combine all ingredients and whisk to remove any lumps. Cook over medium-low heat for 3-5 minutes whisking continuously, until the roux starts to thicken. Remove from heat and let cool to room temperature.
Step 2
Make the matcha milk bread: In a medium bowl, combine the dry ingredients. Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients. Turn the mixer on medium-low and mix for 5-7 minutes until the dough feels elastic. Add the butter one tablespoon at a time. Mix for another 5-7 minutes until the butter is completely incorporated.
Step 3
Using wet hands, shape the dough and divide into two balls. Transfer one dough to a greased bowl and cover; place the other dough with the matcha powder back to the mixer bowl and mix until combined. Transfer to a greased bowl. Cover and let rise until doubled in size for 60-90 minutes.
Step 4
After the first rise, divide each dough into 4 pieces. Flatten the dough pieces into ovals, then fold right and left sides (lengthwise) over to the middle so both sides meet but are not overlapped. Roll the dough into an oval again. You will end up with 4 green and 4 white ovals. Place the green dough over the white one and flatten to combine the dough. Starting with a short end, roll into a log. Place the logs seam side down in a lightly greased 9" x 5" loaf pan. Cover the loaf and allow it to rest/rise for 60 minutes, until puffy.
Step 5
Brush the loaf with oat milk and bake at 350°F for about 25-30 minutes. Remove from the oven and let cool into the pan for 10 minutes before transferring to a wire cooling rack.