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Matcha Sandwich Bread

matcha bread pic
Ingredients:
  • 3 3/4 cup white flour
  • 1 1/2 cup warm water
  • 1 tsp yeast
  • 1 tsp salt
  • 2 Tbs sugar
  • 1 1/2 Tbs cooking/baking matcha

  • Prep Time: 2 hrs
    Cooking Time: 45 min

    Instructions:
    In a bowl, add the 3/4 cup warm water. Slowly stir in 1/2 tsp dry yeast. Continue to stir until yeast is dissolved. Add 1/2 tsp salt and 1 Tbs 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, add the 3/4 cup warm water. Slowly stir in 1/2 tsp dry yeast. Continue to stir until yeast is dissolved. Add 1/2 tsp salt and 1 Tbs sugar. Stir. Mix in 1 3/4 cups of flour and 1 1/2 Tbs 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 doughs. Turn out onto floured board and stretch to desired length of loaf pan and as wide as able. Take care to stretch both doughs into similar shape. Take both doughs and lay them on top of each other and 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 to cool. Then 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 Tbs of flour for every 1 1/2 Tbs of matcha. Since matcha is much finer it will absorb more moisture, but this is also what give you the finer texture.

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