BUY Kitchen Grade
Matcha Powder
Recipe by Reiko Taichi

How about a Matcha Bread for Christmas☆
Servings: 2 (Chritmas tree & wreath)
matcha xmas bread

Ingredients

  • A) Bread flour 340g (11.99 oz)
  • A) All purpose flour 60g (2.11 oz)
  • A) Dry yeast 1 teaspoon
  • A) Sugar 1 table spoon
  • A) Matcha powder 10g (0.35 oz)
  • B) Salt 1/2 teaspoon
  • B) Butter 10g (0.35oz) (In room temperature)
  • Pecan nuts 30g (1.05 oz)
  • Water 120cc (4.08 fl oz) (In room temperature)

Recipe Instructions

  1. Put all of (A) in a bowl. Then add 120 cc (4.08 fl oz) water and mix well until the yeast dissolves.
  2. When the dough becomes a bit crumbly, add (B) and mix well. When the dough has pulled together, place is on a board and knead for about 10 minutes. The dough is ready when it becomes smooth and elastic.
  3. Place the dough in a bowl and cover with a damp cloth (to prevent from drying) and let rise about 30 minutes at 40 degrees C (104 degrees F). (Primary fermentation).
  4. When the dough has doubled in size, punch from above and remove gas.
  5. Let rise again for about 10 minutes.
  6. Cut the dough into two equal pieces. Roll out one portion to form a 10x30cm (3.93×11.81in) rectangle.
  7. Add pecan nuts or other dry fruits to taste, then roll. Place seam-side down, attach each ends to form a circle. Make sure to attach well to prevent from parting.
  8. Place the dough on a baking sheet, then cut slits using kitchen shears to make a wreath.
  9. Cover the wreath with a damp towel and let rise for 20 minutes at 40 degrees C (104 degrees F). (Secondary fermentation).
  10. Preheat an oven to 210 degrees C (410 degrees F). Remove the cover and bake for 12-15 minutes.

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