Matcha Red Bean Loaf

Besides our pizza dinner, I made Matcha Red Bean Loaf using the trusted milk loaf recipe as I was trying to finish up my can of matcha before expiry.

I made 2 loaves, one with red bean paste, one plain loaf and 4 mini buns for the little hands.

Today, I added an extra teaspoon of matcha and the colour was a nice vibrant green and we could taste the matcha in this bread :)

Argh!! I forgot to take a picture of the loaf before slicing as I was in a hurry to pick up my cranky 20 months old. I'm happy with what I see inside :) Unfortunately, the kids and DH don't like the red bean paste and preferred the plain loaf.

Matcha Red Bean Milk Loaf
(Recipe adapted from Happy Homebaker)
250g fresh/UHT milk
1 egg
50g caster sugar
1/4 tsp salt
500g bread flour
2tsp Instant yeast
70g butter (unsalted)
4 tsp matcha (green tea powder)

Method

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Let the machine knead for 15mins, stop the cycle and re-start the machine and let the dough knead for another cycle.
2. Let it proof in machine for 30 - 45 mins or till double in size.
3. When proofing is completed, punch down the bread dough to release the air.
4. With a rolling pin, roll out the dough into a big rectangle. The width of the dough should be slightly bigger than the length of your loaf tin/pan. Roll out the dough as long as you can manage. Spread the dough with a layer of red bean paste(or any filling of your choice). Roll up tightly (make as many rolls/turns as you can) swiss-roll style. Pinch the dough to seal the seam tightly.
5. Place dough (seam side down) in lightly greased bread tin/pan. Cover with cling wrap and let the dough proof for the second time for about 45~60 mins.
6. Bake at pre-heated oven at 180C for 30 to 35mins.
7. Remove bread to cool on rack completely.