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Matcha Swirl Bread

Jess, Bay Area Foodie | On Instagram: @Hungry_Beluwuga
This bread recipe is very versatile. Instead of matcha powder, other powders or flavors can be used, non-liquidy spreads (ie. Nutella, red bean, or other homemade spreads) can be sandwiched between two plain dough portions to create a swirl, or the bread can be made without any swirls, all one flavor or plain! The possibilities are endless. This particular recipe is for a matcha swirl.


For Tangzhong

  • 2/3 cup water (approx. 6 oz.)
  • 1/3 to 2/3 cup all-purpose or bread flour

For Dough

  • 2 1/2 cup all-purpose or bread flour
  • 2 tsp. instant yeast
  • 1/2 tsp. salt (or none if using salted butter)
  • 5 Tbsp. sugar
  • 1/4 cup milk
  • 1 large egg
  • Cooled tangzhong mixture above
  • 3 Tbsp. butter (room temperature, cubed)
  • 1 1/2 Tbsp. matcha powder


  • 1 large egg for egg wash
  • sesame seeds for topping


  • Over medium heat in a non-stick pan/pot, mix together the water and flour mixture for tangzhong with a whisk or wooden spoon. Continuously mix until thick enough to leave a path where you mix.
  • Immediately turn off heat, transfer into a bowl, and cover with plastic wrap directly clung to the dough to prevent drying. Place in the fridge to cool for around 30 minutes.
  • In the meantime, in a large bowl or stand mixer, mix the flour, sugar, salt, and instant yeast with a whisk. Create a well in the center.
  • Add 1/4 cup milk and egg into the center and mix before adding the cooled tangzhong mixture. Mix with a spatula to make sure everything is incorporated.
  • When shaggy dough is formed, add the butter. Then mix for 10-20 minutes on medium speed using the dough hook on your mixer until dough is smooth and elastic.
  • Add a bit more milk if too dry, or more flour if too wet (tablespoon at a time).
  • Check if the dough is ready by using the "windowpane" test. Take a small piece of dough. You should be able to stretch it into a thin translucent layer before breaking with circular holes in the center.
  • Take dough out onto a lightly floured surface. Knead into a ball and split in half.
  • Place half back into the mixer with 1 1/2 tablespoons matcha powder and mix for another few minutes until incorporated. If too dry, add a bit more milk.
  • Lightly grease both halves of dough and place them into two separate bowls to proof. Cover with plastic cling wrap or towel. Let proof until doubled in size (~1hr). If using a Raisenne Dough Riser, proofing can be cut in up to half the time!
  • Once risen, punch down one dough and transfer to a floured surface. Knead for a minute and split into 4 equal parts. Place back in bowl and cover again.
  • Repeat with the other risen dough and let both rest for 10 min.
  • Take one of each, plain and matcha, roll out into a roughly 6x4 inch oval shape. Stack on top of each other, flatten again, and fold into thirds with the plain dough on the outside (like a letter).
  • Roll out again in both directions into approximately another 6x4 inch rectangle (the long side being the folded edges). Roll the dough on itself starting from a short end (the opposite direction of the folds), hiding all the folded edges inside. Place on one edge of a loaf pan.
  • Repeat 13-14 three more times with the rest of the dough. You should end up with 4 rolls, perfectly fitting the loaf pan.
  • Let sit for 15 min. covered with plastic wrap.
  • Bake at 325° F for 30 min. Check after ~20 min. If too brown on top, place a piece of foil loosely on top of the loaf folded in the middle the long way like a teepee.
  • Enjoy!