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!
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.