Matcha Swirl Milk Bread

This soft and fluffy milk bread is swirled with a colourful matcha layer! Surprisingly easy to make, you’ll be enjoying this Matcha Swirl Milk Bread in no time!

I love how pillowy soft milk bread is and I’m sure you’re tired of hearing about how much I love it as this is like the zillionth version of it on the blog but I’m obsessed. To change up my weekly loaves of milk bread, I’ve been playing around with adding to my milk bread. First it was my strawberry swirl, then it was five spice garlic butter with scallions, and now, matcha! Out of the three variations, this one’s definitely the prettiest.

Why You’ll Love This Matcha Milk Bread

• It’s pretty. I eat with my eyes and I’m a sucker for a pretty slice of bread.
• The matcha flavour is subtle so if you’re not super keen on flavoured breads but want to give baking with matcha a try, this is a great way to get started.
• This recipe makes two loaves of matcha bread so you can gift one away or eat them both!
• Thanks to the tangzhong, the bread is soft, fluffy, and will last longer than a regular loaf of homemade bread.

Ingredients You’ll Need

For the tangzhong:

• flour: all purpose flour is fine for this
• milk: I use whole milk

For the swirled matcha milk bread:

• milk — warmed to 30C, again, whole milk
• active dry yeast
• flour — I used all purpose flour
• sugar — plain white granulated sugar
• kosher salt
• eggs — room temperature
• room temperature butter
• matcha powder

You’ll also need TWO loaf pans that are 8.5 inches x 4.5 inches x 2.7 inches (21.5 cm x 11.5 cm x 6.9 cm).

What Is Tangzhong?

Tangzhong (湯種) is a water roux made of typically a mixture of flour and water. This method ensures that the bread can be kept for days and still stay very soft and airy. For these fluffy matcha bread loaves, I used flour + milk instead of flour + milk + water. Alternatively, you can also use just flour + water. To make the tangzhong, you just combine the flour and liquid, then place it on medium heat, whisking constantly until the mixture becomes a paste. It should only take 1 to 2 minutes.

How to Make Matcha Swirl Milk Bread

• To make the tangzhong: In a saucepan, combine flour and milk before placing it on medium heat. Whisk it constantly until the mixture has turned into a paste. This should take around 1 to 2 minutes.

• At the same time, heat up your milk. I heat up my milk by placing it in a measuring cup then putting the measuring cup in a pot of water over medium heat.
• Set the tangzhong aside to cool once done and add the yeast to the warmed milk and allow the yeast to bloom for 10 minutes. It should almost double in size.

• While the yeast is blooming, prep the dough by combining flour, sugar, and salt in your mixer bowl. 
• When ready, on the low speed setting (2 on my KitchenAid), combine dry mix with the egg, tangzhong, and the milk and yeast mixture. Knead until everything has been incorporated this might take up to 5 to 10 minutes.
• Increase speed to medium (4 on my KitchenAid) and knead dough for another 3 to 5 minutes until smooth, adding in 4 tbsp of butter in 1 tbsp blocks. *if your dough isn’t coming together after the butter has mixed in, you can add up to 2 tbsp of flour to help the dough come together.

• When done, remove the dough from the mixer bowl divide it in half. My overall dough came out to be 720g so I divided it into 360g balls.
• Gently shape one half into a ball while holding it. Place the dough ball into a greased bowl and cover with plastic or a tea towel.

• To the other half, add the matcha powder and knead it in or combine it with the mixer. Once combined with the matcha powder, place the dough ball into a greased bowl and cover with plastic or a tea towel.
• Allow to proof for 1 to 2 hours or until the dough has doubled.

• While the dough is rising, prepare your loaf pans by spraying them with some non-stick and lining with parchment.

• Once doubled, transfer the two dough balls one at a time to a lightly floured work surface and cut the dough in half.

• Roll the doughs out to around 7 inches x 13 inches, as close to a rectangle as possible. Positioning the dough with the 7 inch width facing you.
• Lightly wet your hands and lightly run your hands over the plain doughs.
• Take each the matcha doughs that was rolled out and layer it on top of each of the plain ones. Use the rolling pin to help gently squish them together. The water from earlier should help them stick to each other.
• Carefully roll the dough into a little log by rolling from the top down or bottom up.
• Once rolled, place each of the loaves seam side down in the loaf pans. Cover and let rise for 1 hour.

• Heat over to 350°F.
• Beat an egg and brush the egg over the risen loaves
• Bake the loaves for 35 to 40 minutes on the low rack of your oven.
• When done, let cool before slicing and enjoying!

Tips and Notes

• I used TWO loaf pans that are 8.5 inches x 4.5 inches x 2.7 inches (21.5 cm x 11.5 cm x 6.9 cm) from Williams-Sonoma. If you are using different sizes, please keep in mind that the bread might come out differently or you may have to adjust the cook time. I have ONLY tested this recipe in these loaf pans so your guess is as good as mine if you want to switch pan sizes!
• These loaf pans are aluminized steel so if you use glass pans or ceramic, the cook time changes. You can read more about the difference in how they cook from this post from King Arthur Baking.
• Ovens may vary so your bake time may vary. The way I like to check is by sticking in a thermometer and checking if the bread has reached a temperature of 190°F/87.7°F. Also, if the thermometer doesn’t come out clean, then the bread needs more time as well.
• I like to bloom my yeast in a measuring cup as I can easily track if the yeast has “doubled in size.”
• If your yeast isn’t rising, add in 1 tsp of sugar and give it 5 more minutes. If it is still not bubbly or rising then your yeast is dead and you’ll need new yeast.
• Feel free to add a splash of milk to the egg wash if you prefer.
• I like to use little blinder clips to hold my parchment paper in place when preparing my pans. They are removed before baking.
• Be sure to let the bread loaves cool before slicing!
• Enjoy this matcha bread with my matcha latte or matcha bubble tea!

FAQs

Matcha Swirl Milk Bread

This soft and fluffy milk bread is swirled with a colourful matcha layer! Surprisingly easy to make, you’ll be enjoying this Matcha Swirl Milk Bread in no time!

5 from 1 vote

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Prep Time: 17 minutes mins

Cook Time: 40 minutes mins

Bread Proof Time: 2 hours hrs

Total Time: 2 hours hrs 57 minutes mins

Servings: 2 loaves

Ingredients

For the tangzhong:

• 3 tbsp flour
• 6 tbsp milk

For the matcha milk bread:

• ½ cup milk, warmed to 30C
• 7 grams active dry yeast, 1 packet
• 320 grams all purpose flour, 2½ cup (*plus 2 tbsp)
• ¼ cup granulated sugar
• 1 tsp kosher salt
• 2 eggs, room temperature, one for the dough, one for the egg wash
• 4 tbsp room temperature butter
• 1½ tbsp matcha powder

Equipment

• 2 loaf pans — 8.5 inches x 4.5 inches x 2.7 inches (21.5 cm x 11.5 cm x 6.9 cm)
• Mixer
• parchment paper + non stick spray
• Bowl for proofing
• Rolling pin

Instructions

• To make the tangzhong: In a saucepan, combine flour and milk before placing it on medium heat. Whisk it constantly until the mixture has turned into a paste. This should take around 1-2 minutes.
• At the same time, heat up your milk. I heat up my milk by placing it in a measuring cup then putting the measuring cup in a pot of water over medium heat.
• Set the tangzhong aside to cool once done and add the yeast to the warmed milk and allow the yeast to bloom for 10 minutes. It should almost double in size.
• While the yeast is blooming, prep the dough by combining flour, sugar, and salt in your mixer bowl.
• When ready, on the low speed setting (2 on my KitchenAid), combine dry mix with the egg, tangzhong, and the milk and yeast mixture. Knead until everything has been incorporated this might take up to 5 to 10 minutes.
• Increase speed to medium (4 on my KitchenAid) and knead dough for another 3 to 5 minutes until smooth, adding in 4 tbsp of butter in 1 tbsp blocks. *if your dough isn’t coming together after the butter has mixed in, you can add up to 1 tbsp of flour to help the dough come together.
• When done, remove the dough from the mixer bowl divide it in half. My overall dough came out to be 720g so I divided it into 360g balls.
• Gently shape one half into a ball while holding it. Place the dough ball into a greased bowl and cover with plastic or a tea towel.
• To the other half, add the matcha powder and knead it in or combine it with the mixer. Once combined with the matcha powder, place the dough ball into a greased bowl and cover with plastic or a tea towel.
• Allow to proof for 1 to 2 hours or until the dough has doubled.
• While the dough is rising, prepare your loaf pans by spraying them with some non-stick and lining with parchment.
• Once doubled, transfer the two dough balls one at a time to a lightly floured work surface and cut the dough in half.
• Roll the doughs out to around 7 inches x 13 inches, as close to a rectangle as possible. Positioning the dough with the 7 inch width facing you.
• Lightly wet your hands and lightly run your hands over the plain doughs.
• Take each the matcha doughs that was rolled out and layer it on top of each of the plain ones. Use the rolling pin to help gently squish them together. The water from earlier should help them stick to each other.
• Carefully roll the dough into a little log by rolling from the top down or bottom up.
• Once rolled, place each of the loaves seam side down in the loaf pans. Cover and let rise for 1 hour.
• Heat over to 350°F.
• Beat an egg and brush the egg over the risen loaves.
• Bake the loaves for 35 to 40 minutes on the low rack of your oven.
• When done, let cool before slicing and enjoying!

Notes

• If your dough isn’t coming together after the butter has been mixed in, you can add up to 2 tbsp of flour to help the dough come together. If the dough still isn’t coming together, add another tbsp but give it some time!
• I used TWO loaf pans that are 8.5 inches x 4.5 inches x 2.7 inches (21.5 cm x 11.5 cm x 6.9 cm) from Williams-Sonoma. If you are using different sizes, please keep in mind that the bread might come out differently or you may have to adjust the cook time. I have ONLY tested this recipe in these loaf pans so your guess is as good as mine if you want to switch pan sizes!
• If your yeast isn’t rising, add in 1 tsp of sugar and give it 5 more minutes. If it is still not bubbly or rising then your yeast is dead and you’ll need new yeast.
• The matcha flavour is subtle. You are welcomed to add more but keep in mind that the additional matcha powder will make your dough more dense. 

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Author: Carmy

Course: Side Dish

Cuisine: Asian

Nutrition Disclaimer

More Bread Recipes To Try

• Strawberry Swirl Milk Bread Rolls
• Milk Bread Dinner Rolls
• Cheese Bread Buns
• Basil and Garlic No Knead Bread
• Air Fryer Bagels
• Air Fryer Garlic Bread

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