matcha + bread.

SAM_0720Since I’m all about the matcha lately and trying to work it in anywhere I can, I decided to add it into some yummy, fresh baked bread.  And when working with an ingredient that has such a lovely green hue, having fun with it is a MUST.  Swirly matcha bread it be!  I know you sceptics are likey yelling at me… GREEN bread???  But think of it like Dr. Seuess would.  Just try a bite.  You’ll be surprised!

matcha cocoa swirl bread multiIt’s a similar method to Croatian povitica bread (I’m not an expert), but obviously not the same recipe.  Hey, I’m trying new methods with my baked goods lately.  You should too!  Plus, who doesn’t love food with swirls in it!  This bread dough is fully green because of the matcha powder mixed in.  It’s then rolled very thin, long and narrow, spread with a cocoa mixture and rolled tight.  It’s then worked so the dough roll becomes even longer, then wrapped around the pan several times (mine went around five times).

matcha bread multiThis is just another option of the same dough except for a few changes in the method.  This loaf makes a great bread for a sandwich, getting those extra magical matcha nutrients in there.  Toast… yes.  Just on it’s own… YES.

matcha swirl breadSo for this version, I left out the matcha when making the dough adding it later on.  Simply add a touch of water to the matcha in a bowl to make a paste.  When the dough is ready to be turned out and kneaded, split the dough in half and need the paste into one portion of it.  Split your white and green dough into two portions each (now you have 2 green and 2 white).  Remember this makes two loaves… so now you can roll out a green and white later for each loaf.  it doesn’t half to be perfect, just wrap it tightly and tuck the ends under when placing in the pan for the second rise. Baking time is about the same, and you could do the egg wash or even simply brush with olive oil.

matcha cocoa breadAnother options is to spread some chocolate spread on the two toned dough.  I would recommend putting it between the layers, leaving space around the edges.  If you don’t want to make up your own cocoa spread, you could use a store bought chocolate spread.  You can see in the image above that my chocolate seeped out at the bottom because I didn’t leave enough plain dough to seal it over.  It doesn’t matter though, the bread was DIVINE just the same.  

It’s going to be the base for some luscious french toast tomorrow morning.

Pick your method!  Recipe is the same for all loaves.  Baking time can vary from 40-60 minutes depending if you’ve used the cocoa paste, how densely you bread is wrapped around the pan (first method) etc.  Insert a skewer into the loaf to check doneness. It should come out clean and loaf should sound hollow-ish when tapped.

matcha cocoa swirl bread

matcha cocoa swirl bread

Ingredients

  • 5 cups all purpose flour (plus extra for kneading)
  • 1 Tbsp salt
  • 1 pkg of active dry yeast
  • 2 cups very warm water
  • 2 Tbsp matcha powder
  • 1 Tbsp extra virgin olive oil
  • 1/4 cup liquid honey
  • egg white for brushing top of loaves
  • cocoa filling
  • 1 cup granulated cane sugar
  • 1/2 cup dutch process cocoa
  • 2 Tbsp softened butter
  • 2 Tbsp of water or more as needed

Method

  1. Combine flour, salt and yeast in mixer bowl with a dough hook attached and give it a whirl to combine for a few seconds.
  2. Dissolve matcha into water, then add to flour mixture along with honey and oil. Turn mixer on low for 1-2 minutes or until combined. Turn off and let rest for 10 minutes.
  3. If dough is sticking to sides of the bowl, add a little flour and turn on the mixture. Dough should come together and pull away from sides of bowl.
  4. Turn out onto floured surface and knead for 5 minutes or until smooth and elastic. Form into ball and turn into a lightly oiled bowl coating ball of dough. Cover with plastic wrap and set in a warmer draft free place to rise for 1 hour or until doubled in size.
  5. In a medium bowl, mix together the ingredients for the cocoa paste; sugar, butter, cocoa and add water as needed a Tbsp at a time, just until it comes together as a very crumbly, barely wet mixture. Set aside.
  6. Prepare two 8x4 baking pans, lightly greased and lined with parchment paper. Set aside.
  7. Punch down and knead again on a lightly floured surface. Divide into two equal portions, set one half aside and cover with plastic.
  8. Roll the dough out into a long narrow rectangle, as long as possible. It will be very thin. Spread half the cocoa mixture as evenly as possible, leaving 1 inch all the way around the edges clean. Spreading it with the back of a hot spoon (run under hot water) works well.
  9. Begin tightly rolling the dough along the widest edge, so you end up with a very long dough 'snake'. Brush the last edge of the dough with a touch of water to help it stick.
  10. Roll the dough with the palm of your hands to make the dough 'snake' even longer. Ideally, you want it to be 5-6 times longer then the baking pan.
  11. Wrap the dough back and forth in the pan, adjusting as needed to made a nice shape.
  12. Repeat with other half of the dough.
  13. Let rise in a warm, draft free place for 1 to 1.5 hours, or until doubled in size.
  14. Bake in a 350F preheated oven on the middle rack for about 1 hour. Start checking after 40 minutes as the top may brown faster. If this happens, tent loosely with foil and continue baking until top has a nice crust formed and dough sounds hollow when tapped.
  15. Turn out immediately onto a cooling rack. Let cool before slicing.
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