This matcha spiral bread is just as tasty as it is visually intriguing. Give it a try and surprise your taste buds. For an exotic treat try it with Lapsang Souchong Salmon.
Recipe by Teanobi Tea Company
Prep Time: 2 hrs
Cooking Time: 45 min
Ingredients:
- 3 3/4 cup white flour (separated)
- 1 1/2 cup warm water (separated)
- 1 teaspoon yeast (separated)
- 1 teaspoon salt (separated)
- 2 tablespoon sugar (separated)
- 1 1/2 tablespoon cooking grade matcha
Directions:
- Put 3/4 cup warm water in a mixing bowl.
- Slowly stir in 1/2 teaspoon dry yeast. Continue to stir until yeast is dissolved.
- Add 1/2 teaspoon salt and 1 tablespoon sugar. Stir.
- Mix in 2 cups of flour. If needed, begin adding more flour, one tablespoon at a time, until the dough forms a ball.
- Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
- Put dough in a buttered bowl, turn dough over so that the top of dough is greased.
- Cover and let rise in warm spot for 1 hour.
- At the same time in a separate bowl, place 3/4 cup warm water.
- Slowly stir in 1/2 teaspoon dry yeast. Continue to stir until yeast is dissolved.
- Add 1/2 teaspoon salt and 1 tablespoon sugar. Stir.
- Mix in 1 3/4 cups of flour and 1 1/2 tablespoon cooking/baking matcha. If needed, begin adding more flour, one tablespoon at a time, until the dough forms a ball.
- Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
- Put dough in a buttered bowl, turn dough over so that the top of dough is greased.
- Cover and let rise in warm spot for 1 hour.
- Punch down each batch of dough.
- Turn out onto floured board and stretch to desired length of loaf pan and as wide as able. Take care to stretch both batches of dough into similar shapes.
- Take both batches of dough and lay them on top of each other then roll them up.
- Place dough roll into a lightly greased loaf pan.
- Cover with plastic wrap and let rise for 1 more hour.
- Preheat oven to 350 degrees F.
- Bake loaf for 40-45 min until golden brown.
- When done turn out onto a cooling rack.
- Cool completely.
- Slice and enjoy.
*If roll pattern is not needed can be made in one single dough batch.
**Can easily add cooking/baking matcha to any bread recipe. Simply remove 2 tablespoon of flour for every 1 1/2 tablespoon of matcha. Since matcha is much finer it will absorb more moisture, but this is also what give you the finer texture.
Feature image by Kirinohana. It’s been cropped from the original. – Usage license – CC BY 2.0.
