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Matcha Bread with Honey Glaze and Black Sesame Seeds Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

Description

This delightful homemade Matcha Bread blends the subtle bitterness of vibrant matcha powder with the soft, chewy texture of freshly baked bread. Layers of matcha and plain dough are alternated, rolled, and baked to golden perfection, then finished with a warm honey glaze and a sprinkle of black sesame seeds for a touch of crunch. Perfect for breakfast, tea time, or as a unique gift, this bread brings a beautiful twist to your baking repertoire.

Ingredients

Scale

Yeast Mixture

  • 1.25 cup warm water
  • 0.25 cup honey
  • 2.25 teaspoon dry yeast

Dough Ingredients

  • 4 cup bread flour
  • 1 teaspoon salt
  • 0.33 cup powdered milk
  • 3 tablespoon unsalted butter, melted
  • 2 tablespoon matcha powder

Topping

  • Warm honey, for glazing
  • Black sesame seeds, for sprinkling

Instructions

  1. Activate Yeast: Mix the honey into the warm water, then sprinkle in the dry yeast. Allow it to activate for 3-5 minutes until slightly bubbly and fragrant, indicating the yeast is ready.
  2. Prepare Dough: In a standing mixer bowl, combine bread flour, salt, powdered milk, melted butter, and the activated yeast mixture. Mix and knead for about 10 minutes until the dough becomes smooth and elastic.
  3. First Rise: Shape the dough into a ball and place it into an oiled bowl. Coat the dough with oil to prevent drying out, cover tightly with cling film, and let it rise in a warm place until doubled in size, approximately 1 hour.
  4. Incorporate Matcha: Return the dough to the mixer bowl. Sift in the matcha powder and gently mix to incorporate evenly. Knead for an additional 5 minutes until the matcha is fully blended throughout the dough.
  5. Roll the Matcha Dough: On a floured surface, roll out the matcha dough into a rectangle about 1/5 inch thick. Set aside for layering.
  6. Roll the Plain Dough: Repeat the rolling process with the plain dough, rolling it into a similar rectangular shape.
  7. Layer and Cut: Stack the matcha rectangle on top of the plain dough, aligning the edges carefully. Cut the layered dough into two equal pieces and alternate the layers to create a pattern.
  8. Shape and Second Rise: Roll the layered dough pieces into a rectangle sized to fit a 5×9 inch loaf pan. Tightly roll each into a log and place into greased loaf pans. Cover with greased cling film and let them rise for 30 minutes.
  9. Glaze and Add Toppings: Brush the loaves with warm honey and sprinkle with black sesame seeds for a glossy finish and added texture.
  10. Bake: Preheat the oven to 350ºF (175ºC). Bake the loaves for 35 minutes or until golden brown and fully cooked inside.
  11. Cool and Serve: Remove the bread from the oven and cool completely on a wire rack before slicing and serving to preserve the texture and flavor.

Notes

  • Ensure the water used for activating the yeast is warm, not hot, to avoid killing the yeast.
  • For a stronger matcha flavor, you can add an extra tablespoon of matcha powder but be careful not to overpower the dough.
  • Allow the bread to cool completely before slicing to avoid a gummy texture.
  • The honey glaze adds a lovely sheen and subtle sweetness; you can substitute with maple syrup if desired.
  • If you don’t have a standing mixer, knead the dough by hand for 15-20 minutes until smooth and elastic.

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