Butterflour

[태그:] Milk 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.

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