Different types of Matcha powder colour the bread differently. I'm a little disappointed that my Matcha powder, supposedly a good quality one from Japanese section of the supermarket, had such a dull and muted green. It is quite different from the green I see from Lena and Min's blog. Lena's bread was a bright green while Min's had a deep green. I really like their vibrant shades of greens and will continue my search for a different brand of green tea powder to make this again. Anyone has recommendations on where to find a better Matcha powder in Singapore?
Green Tea Swirl Loaf (1 Loaf)
- 300 g bread flour
- 30 g caster sugar
- 1/4 tsp salt
- 1 1/4 tsp instant yeast
- 180 ml water
- 20 g butter (I replaced with 20 g canola oil)
- 1/2 tsp green tea powder (I used 2 tsp green tea powder)
- Combine flour, sugar , salt , yeast and water in a mixer and mix well till smooth dough is formed (I used my bread maker and churned it for about 5 mins).
- Add in butter (oil) till dough is smooth and shiny (I churned it for another 5 mins).
- Divide dough into 2 portions and add in the green tea powder into one portion and mix till dough is even colour. (I took out half the dough, added green tea powder into the other half and churned the green tea portion for another 5 mins to mix in).
- Clingwrap both dough and let it proof about an hour or almost double in size.
- Shape both dough into round shapes and let them rest for 10 minutes.
- Divide each dough into 2 portions, so now altogether there are 2 portions of plain dough and 2 portions of green tea dough.
- Roll them out and shape them into rectangle. Stack the layers alternately, flatten the dough and roll them up tight.
- Place in a lightly greased loaf tin (11cm x 11cm x 23cm) and let proof for second time for an hour.
- Bake in a preheated oven 180 degrees C for 30 mins. (I baked mine at 180 degrees C for 20 mins).
This post is for Twelve Loaves and Wild Yeast Blog and Bake Your Own Bread and Made with Love Mondays by Javelin Warrior.