This Matcha swirl milk bread is unlike any other because it has Matcha spread swirled into the middle! The Matcha swirl adds a nice earthy flavor to the loaf without being overpowering it or adding too much Matcha flavor. If you don’t care for Matcha, use vanilla extract or cacao powder in the condensed milk instead. Either way this Matcha swirl milk bread is fluffy, creamy and full of richness.
Matcha please!
Matcha is one of my favorite flavors of all time and bread is one of my favorite foods of all time so I just had to marry the two together into one perfect loaf.
I was actually inspired to create this because the other day I had the most amazing slice of toast topped with Korean matcha spread. And really, taking the process of having to spread something on your bread before you eat it just takes away part of the hassle 🙂
Milk loaf
For the loaf, I referred back to my favorite milk bread recipe because it’s my go-to recipe. I use it because it’s the one that has yielded the softest loaf. I don’t know what it is about the roux but it just keeps everything moist even for days after the initial bake. Not that it ever lasts more than a day at my house hold though!
Sometimes I like to batch bake the loaves for those busy weeks. I just pop the extra loaves in the freezer. They freeze well and in the morning before the day I need to eat it, I just put it into my fridge to defrost and it’s good to go by the morning after!
What is your favorite way to eat your toast?
Matcha swirl milk bread recipe
- 1/3 cup all purpose flour
- 1 cup water
- 5 cups all purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon active dry yeast
- 1/2 teaspoon sea salt
- 1 large egg
- 1 cup whole milk
- 1/4 cup butter
- 2 tbsp matcha powder
- 1 cup condensed milk
- Create the tangzhong starter dough by whisking the 1/3 cup flour and water together in a medium pot over medium heat. Make sure you add the flour in first or it may get clumpy. Cook this on the stove top for 3 – 5 minutes until the mixture thickens making sure to stir often to prevent burning. Set aside to cool.
- Bloom your yeast by combining the sugar, yeast and warm milk together in a small bowl. Set aside for 5 minutes until foamy.
- Prepare the dough by combining the dough starter, 5 cups of flour, the yeast mixture, and egg in a large bowl. Using a dough hook attachment, knead the dough on low speed for 5 minutes or knead with hands for 10 minutes.
- Knead in the softened butter until incorporated and the dough is smooth and pulls away from the sides of the bowl. Transfer the dough into a lightly greased bowl. Cover with a tea towel or plastic wrap and let rise in a warm place for 2 hours, or until dough is doubled in size.
- Combine the matcha powder and condensed milk together until incorporated
- Punch the dough down and divide it into 2 equal portions. Roll it out into a rectangle and then roll it up width-wise into a log. Spread the matcha spread mixture evenly between the two rectangles. Place the log into your prepared loaf pans and let rise covered in a warm place for 30 minutes. Preheat oven to 350F
- Brush the top of the loaf with milk or egg wash if desired. Bake at 350F for 35-40 minutes or until the top of the bread is golden brown and it sounds hollow when tapped.
- Let cool in loaf pan for 5 minutes before removing. Allow the loaf to cool for another 8 – 10 minutes before slicing.
I love matcha! Your bread looks delicious!!
The way you describe the matcha and the bread is making me want to taste it! Iam saving the recipe. The softness of the bread is visible in the pictures. Thanks for sharing it here at FF!