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[태그:] Bread

  • Matcha & White Chocolate Marble Milk Bread

    Matcha & White Chocolate Marble Milk Bread

    Soft, fluffy, and beautifully marbled, this Matcha & White Chocolate Marble Milk Bread is a perfect balance of earthy green tea and creamy sweetness. The vibrant swirls make every slice unique, while the tender crumb makes it ideal for breakfast, afternoon tea, or a simple treat with coffee.

    Inspired by Japanese milk bread and my love of matcha, this loaf combines delicate flavours with an eye-catching marble pattern that’s surprisingly easy to create.

    Ingredients

    Dough

    • 500g strong bread flour
    • 40g caster sugar
    • 8g instant yeast
    • 8g fine sea salt
    • 220ml whole milk, lukewarm
    • 1 large egg
    • 50g unsalted butter, softened

    Matcha Dough

    • Half of the prepared dough
    • 8g high-quality matcha powder
    • 1 tbsp milk (if needed)

    White Chocolate

    • 80g white chocolate, finely chopped

    Instructions

    1. Make the dough

    Combine the flour, sugar, yeast, and salt in a mixing bowl.

    Add the milk and egg, then knead until the dough begins to come together.

    Add the softened butter and continue kneading for 10–12 minutes until smooth and elastic.

    2. Divide the dough

    Divide the dough into two equal portions.

    Leave one half plain.

    Mix the matcha powder into the second half, adding a small amount of milk if necessary until the colour is even.

    Cover both doughs and allow to rise until doubled in size, about 1 hour.

    3. Shape the loaf

    Punch down both doughs.

    Roll each into a rectangle of similar size.

    Sprinkle the chopped white chocolate evenly over the plain dough.

    Place the matcha dough on top and gently press together.

    Roll up tightly into a log.

    Twist gently once or twice to create a natural marble effect before placing into a greased loaf tin.

    4. Second proof

    Cover and let rise until the dough reaches about 80–90% of the loaf tin.

    5. Bake

    Preheat the oven to 180°C (160°C fan).

    Bake for 30–35 minutes until golden brown.

    If the loaf browns too quickly, loosely cover with foil during the final 10 minutes.

    Allow to cool completely before slicing.

    Notes

    • Use ceremonial or good-quality culinary matcha for the best colour and flavour.
    • Avoid over-twisting the dough to maintain a clear marble pattern.
    • White chocolate chips can be used instead of chopped chocolate.
    • Store in an airtight container for up to three days.

    Serving Suggestions

    This bread is delicious:

    • Lightly toasted with butter
    • Served with cream cheese
    • Alongside a matcha latte or coffee
    • As a sweet breakfast loaf

    The gentle bitterness of matcha paired with creamy white chocolate creates a beautifully balanced loaf that’s as lovely to look at as it is to eat. Every slice reveals a unique swirl, making this bread perfect for sharing with family and friends.

    © Butterflour. All photographs and content are the property of Butter & Flour and may not be reproduced without permission.

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  • Classic French Brioche

    Classic French Brioche

    Rich, buttery, and beautifully soft, brioche is one of the most beloved breads in French baking. With its tender crumb and delicate sweetness, it sits somewhere between bread and pastry, making it perfect for breakfast, afternoon tea, or simply enjoyed on its own.

    Although brioche requires a little patience, the result is well worth the effort. The dough develops its characteristic texture through slow mixing and the gradual addition of butter, creating a loaf that is light, airy, and wonderfully rich.

    Ingredients

    For the dough

    • 500g strong bread flour
    • 10g fine sea salt
    • 50g caster sugar
    • 10g instant yeast
    • 5 large eggs, room temperature
    • 250g unsalted butter, softened and cut into cubes

    For the egg wash

    • 1 egg
    • 1 tbsp milk

    Instructions

    1. Prepare the dough

    In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, sugar, and yeast. Add the eggs and mix on low speed until a rough dough forms.

    Continue kneading for 8–10 minutes until the dough becomes smooth and elastic.

    2. Add the butter

    Gradually add the softened butter, a few cubes at a time, allowing each addition to be incorporated before adding more.

    Continue mixing for 10–15 minutes until the dough is smooth, glossy, and pulls away from the sides of the bowl.

    3. First fermentation

    Transfer the dough to a lightly greased bowl, cover, and leave at room temperature for 1–2 hours until slightly risen.

    4. Chill overnight

    Gently deflate the dough, cover, and refrigerate overnight. Chilling makes the dough easier to handle and improves flavour.

    5. Shape the brioche

    The following day, remove the dough from the refrigerator.

    Shape into a loaf or divide into small portions for individual brioche buns. Place into a buttered loaf tin or brioche mould.

    6. Final proof

    Cover loosely and leave to rise until doubled in size, about 2–3 hours depending on room temperature.

    7. Bake

    Preheat the oven to 180°C (160°C fan).

    Mix the egg and milk together and gently brush over the surface of the dough.

    Bake for:

    • Loaf brioche: 30–35 minutes
    • Individual brioche buns: 15–18 minutes

    The brioche should be deeply golden and sound hollow when tapped.

    8. Cool

    Allow to cool before slicing.

    Notes

    • Use room-temperature eggs and soft butter for the best dough development.
    • The dough may seem very sticky at first; avoid adding extra flour.
    • Overnight chilling greatly improves both flavour and texture.
    • Brioche freezes well and can be refreshed in a warm oven before serving.

    Serving Suggestions

    Brioche is delicious served:

    • Warm with butter and jam
    • As French toast
    • Filled with pastry cream
    • Alongside coffee or tea

    Soft, buttery, and wonderfully versatile, brioche is a classic French bake that rewards patience with every slice.

    Thanks❤️

    © Butterflour. All photographs and content are the property of Butter & Flour and may not be reproduced without permission.