Matcha Swirl Bread

For the“tangzhong”
1/3 cup bread flour
1 cup water

Mix flour and water together, whisk until no lumps. Pour into a small saucepan, heat over medium (stirring constantly). Once mixture begin to thicken, remove it from the stove to, let it cool.

Dough
2 1/2 cups bread flour
3 tbsp raw cane sugar
1/2 tsp salt
7g dried yeast
1 flax egg (1 tbsp flaxseed with 3 tbsp water)
1/2 cup unsweetened soy milk (warmed)
2 tbsp coconut oil
1 1/2 tbsp matcha powder

Directions:

In a stand up mixer combine dry ingredients. In a medium bowl, combine the milk, flax egg, tangzhong and mix well. Pour wet mixture into dry. Mixing on medium speed with the hook attachment until the dough comes together, add coconut oil and continue kneading until the dough is smooth, not too sticky on the surface and elastic, about 15-18 minutes (add 1-2 tbsp bread flour if dough is too sticky) .

Remove half of the dough from the mixer, and knead into a ball, set aside. Add matcha powde linto the half dough and continue kneading until it combined. Remove the dough from the mixer and knead into a ball.

Cover both milk and matcha doughs and let them proof until it's doubled in size (30 minutes). Transfer them to a clean surface. Roll out doughs until they form thin rectangle. Place matcha dough on top of the milk dough and begin rolling up the dough along the wide/long side of the rectangle, Place it in a bread pans.

Cover in plastic wrap let rise until doubled in size (40 minutes). Bake at 325 F for 30 minutes.