Swirled Matcha Milk Bread

Ingredients:

• 250g bread flour

• 25g sugar

• 3g salt

• 3g yeast

• 150ml warm milk

• 20g unsalted butter

• 1 tbsp matcha powder (for coloring half of the dough)

Instructions:

1. Make the Dough:

   • Mix all ingredients (except butter) and knead until combined.

   • Add butter and continue kneading until the dough reaches windowpane stage.

   • Divide dough in half. Knead matcha powder into one half.

2. First Fermentation:

   • Cover and ferment both doughs until doubled (about 1 hour).

3. Shape the Swirl:

   • Roll both doughs into equal rectangular sheets.

   • Stack the matcha sheet on top of the plain one.

   • Roll up tightly from one short side into a log. Pinch the ends and bottom seam.

4. Final Proofing:

   • Place the shaped loaf on a tray or in a loaf pan.

   • Let it ferment again at 40°C until doubled in size.

5. Bake:

   • Dust the top with flour and score with 5 shallow cuts.

   • Preheat oven to 190°C, then reduce to 180°C top / 170°C bottom.

   • Bake for 23 minutes or until golden.

6. Cool and Serve:

   • Let cool fully before slicing to reveal the beautiful swirl.

   • Store in an airtight container.