Bread and photos by Orange Piggy, Premium Member © Sarah Phillips
Bread and photos by Orange Piggy © Sarah Phillips
This bread is a mix of green tea bread and white bread. It is so pretty when cut into individual slices.
BREAD RECIPE HELP
INGREDIENTS
5g green tea powder
2 teaspoons hot water
1 teaspoon instant active dry yeast
145g warm whole or 2% milk; about 120 to 130 degrees F measured with an instant read thermometer
250g bread flour
25g sugar, preferably superfine or castor
1/2 teaspoon salt
35g egg
40g butter, soften but not greasy
1 egg, lightly beaten, for egg wash
INSTRUCTIONS
1. Mix green tea powder and hot water into paste. If it is too dry to handle, sprinkle a little bit more hot water. Set aside.
2. In the bowl of stand mixer fitted with a dough hook, dissolve yeast in warm milk and let stand for 5-7 minutes.
3. Add the sugar and the egg. With the mixer running on low, add half of the flour then. Add the salt with the remaining flour. Add the butter and beat on low speed for 3 minutes.
4. Increase to medium speed and knead for about 7 minutes. After 5 minutes, stop the mixer to check if the dough still sticks to the bowl. If so, add more flour, 1-2 tablespoons at a time until the dough leaves the sides of the bowl.
5. Transfer to a lightly flour surface. Cut the dough in half. (you can use a scale to weigh the dough into 2 equal portions). Knead in (by hand) the green tea paste into one of the doughs until the green tea is well incorporated and smooth and uniform color. Place each dough separately in greased bowls and cover each with plastic wrap and let rest for 45-50 minutes or until double in size.
6. Remove the doughs from bowls and punch down the doughs. Roll each dough into a round, cover and let rest for 15 minutes.
7. On a lightly floured surface, flatten each dough and roll out into a rectangular shape. 8- x12- inch for the plain dough and 6- x 12- inch for green tea dough. Place the green tea dough over the plain dough. Starting from the shorter side, roll up the dough tightly, make as many rolls as possible. Seal the seams and place the dough in lightly greased loaf pan with seam side down. Cover the pan with plastic wrap and let rise for about 40 minutes or until the doughs fill up about 80% of the pan. Dont let it over rise.
8. Position an oven shelf to the middle of the oven. *preheat the oven to 375 degrees F* for 20 – 30 minutes.
9. Brush the top with egg wash and bake for 30-35 minutes or until nicely brown. The internal temperature should be 195 degrees F
10. Unmold from the pan and cool on wire rack. Cool completely before slicing.
STORAGE
Unsliced loaf: 1 to 2 days at room temperature, wrapped tightly.
