Matcha swirl loaf

I used to be absolutely obsessed with making swirl loafs because they were just so fun to make and I loved looking at the designed that lied within the ever so innocent looking loaf. Like all things…after a while the thrill wore off because I started to run out of things to use as the swirl element and as a result I haven’t been making swirl loafs for the past couple of months. But somewhere somehow the most incredible idea came to me…why not swirl two FLAVORS OF DOUGH together and see what happens? Hence the Matcha swirl loaf was born!

Bread recipe

Ingredients:

matcha dough

1/2 cup warm milk of choice
1 1/2 teaspoon yeast
2 tablespoons sugar
2 cups flour
1 tablespoon matcha powder
2 tablespoons coconut oil
1/8 teaspoon salt

chocolate dough

1/4 cup warm milk of choice
3/4 teaspoon yeast
1 tablespoon sugar
1 cup flour
2 teaspoons cocoa powder
1 tablespoon coconut oil
pinch of salt

Off we go!

1. Prepare the doughs according to the instructions found in my bread making 101 post. Please see below.

Combine the yeast, warm milk, coconut oil and sugar in a measuring cup; set aside to foam. In a large bowl sift together the flour, cocoa/matcha powder and salt. Add yeast mixture to the large bowl and stir until combined. Knead the dough for 8 – 10 minutes on a lightly floured surface and let it rise for 1.5 hours until it doubles in size.

2. Divide your matcha dough into two equal pieces. Then, with a rolling pin, roll all three pieces of dough out into 6″ x 8″ rectangles. Stack the rectangles on top of each other alternatively (matcha-chocolate-matcha).

3. Roll your stack of rectangles out with a rolling pin until it is 1″ thick. Then, roll the stack up into a log and pinch the seams together to seal.

4. Fit your dough log into your loaf pan and let it rise covered in a warm place for 30 minutes. At this time you can preheat your oven to 350F.

5. Bake at 350F for 30 – 35 minutes until golden brown!

I really don’t know why I didn’t think of this sooner because the loaf was just oh so delicious and wonderful and gorgeous looking when it came out of the oven. And since I used a flavored dough instead of a spread on the inside, the swirl design showed up even more clearly when I sliced into the middle!

I think I’m going to attempt to keep making swirl breads like this now because I like the look of it a lot better but that’s easier said than done because now I need to figure out how to colour bread dough NATURALLY…so for now, I will leave you with this matcha chocolate loaf. Until next time my lovelies!