This video is for all matcha lovers! This matcha milk bread is the best one we've had, it's smooth, flavorful, and has just the right amount of sweetness to balance the taste of the matcha. This isn't just a recipe video though. We cover the history and origins of tea in China, all the way to how it came to Japan, and what the effects of matcha on bread dough are, we cover practically all you need to know about the history and science behind tea and matcha, and how to use it in bread. We're also using a novel method of salt-stressing the yeast for this sweet bread dough, so fermentation doesn't take too long. Watch the video for more!

Ingredients
Baking Pan 23x5.8x9.7 cm3
Ingredients Weight %
Total Flour 175.0 g 100.0%
Hydration 140.9 g 80.5%

Tangzhong
Bread Flour 35.0 g 20.0%
Boiling Water 70.0 g 40.0%

Salt-Stressed Mix
Step 1
Instant Yeast 2.4 g 1.4%
Milk 6 g 3.4%
Just under 1/8 tsp of Sugar 0.5 g
Just under 1/8 tsp of of Flour 0.5 g
Step 2
Salt 3 g 1.7%
Water 40 g 22.9%

Dough
Bread Flour 140.0 g 80.0%
Sugar (Sucrose) 25.0 g 14.3%
Milk 27.0 g 15.4%
Butter 12.0 g 6.9%
Matcha 8.0 g 4.6%

Bulk Fermentation 1 hour at 28°C

Total Fat 11.0 6.3%
Milk Water Replacement 23.4%
Total Dough 368.4

#bread#tangzhong #matcha

Chapters
0:00 Intro
0:15 Opening
1:00 History of tea
2:41 Tea or Cha
7:00 What Matcha Does in Bread
8:57 Salt-stressed Baker's Yeast
14:18 Final Dough