Matcha Chocolate Loaf

Baking bread loaf is a weekly routine for me. My family eats them every morning before work and school. This bread is fluffy and soft. Love the swirl pattern on the bread.😍

Matcha Chocolate Loaf

Tangzhong/water roux ：

20g  Bread Flour  

100g  Water  

Bread Dough：(450g Loaf Pan)

240g     Bread Flour 

60g       All Purpose Flour

20g       Sugar 

3g         Salt

60g      Plain Yogurt

140g    Cold milk

60g      Tangzhong

3g        Instant Dry Yeast  

1pcs   whole Egg 

25g     Butter

5g       Matcha Powder

5g       Chocolate Powder 

Method:

1. Make the Tangzhong:  Mix the flour and water then cook over low medium low heat till form a paste and remove from heat, set aside and cool down.
2. Mix in all ingredients (except butter) and knead till all dried ingredients are incorporated. 
3. Add in butter, and continue to knead till you achieve a smooth dough.
4. Divide the dough into 3 equal portions( The plain dough can be bigger portion). One dough add in Matcha powder and another one add in Chocolate powder,  continue to knead until the powder are incorporated. 
5. Round the dough and cover the dough and rest for 15 mins. 
6. Shaping~~ roll the dough into a rectangle( all doughs), then put the Matcha dough on top the white dough and chocolate dough on top matcha dough, roll flat, then make three folds, roll with a rolling pin and swiss roll up. Put into a loaf pan. (Or you can cut into three equal dough, make a braided or twisted and tuck in the excess pieces of dough under the bread.)
7. Cover the dough and ferment for 1-2 hours or until the dough fills 90% of the loaf tin. (It depends on the room temperature)
8. Preheat the oven at 190°C.
9. Brush milk on the surface.
10. Bake for 35-40 minutes.( It depend on the oven, please adjust the baking time accordingly.)

Happy Baking!