Homemade Matcha Pan: Soft, Fluffy, and Full of Flavor
A soft, airy Japanese milk bread swirled with earthy ceremonial-grade matcha. Perfect for breakfast, tea time, or gifting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 2 ½ cups bread flour
- 2 tbsp sugar
- 1 tsp salt
- 2 tsp instant yeast
- ¾ cup whole milk (warm)
- 2 tbsp unsalted butter (softened)
- 2 tbsp milk powder (optional)
- For the Tangzhong: 2 tbsp bread flour, ½ cup water
- For the Matcha Mixture: 1 tbsp matcha powder, 1 tsp sugar, 1–2 tsp warm water
Instructions
- In a small saucepan, whisk 2 tbsp flour with ½ cup water. Cook over medium heat, stirring until thickened like pudding. Let cool.
- In a large bowl, mix flour, sugar, milk powder, salt. Add yeast, warm milk, and the cooled tangzhong. Mix into a shaggy dough.
- Add softened butter and knead until smooth and elastic (about 10 minutes by hand or mixer).
- Split dough in half. Mix matcha paste (matcha + sugar + water) into one half. Knead until evenly green.
- Place each dough in separate bowls, cover, and let rise 1 hour or until doubled.
- Roll both doughs into equal rectangles. Stack, roll tightly into a log, and place in a greased loaf pan.
- Cover and proof again for 40–60 minutes, until dough reaches pan top.
- Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden.
- Cool on wire rack before slicing. Serve warm or toasted.
Notes
Use fresh, high-quality matcha for best color and flavor. Don’t skip the tangzhong step—it’s the key to that soft, cloud-like texture.
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 3g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Find it online: https://www.joyfulbiterecipes.com/matcha-pan/