Green Tea Bread

By Tuesday, March 27, 2012

Made a green tea bread recently. Love the color.

And this time round, I used a new recipe / method - 冷藏液種, taken from Bernice's blog. I'm supposed to mix the starter dough using my mixer... but I mis-read the instructions *oops*, and ended up with no bubbles in the pre-fermented dough (refer here). Luckily, the bread still turned out soft.

As the bread was a success, I decided to make another loaf for my friends. This time, I used natural green tea powder, instead of bakeable green tea powder. I've been feeling uncomfortable whenever I read the ingredients list for the bakeable green tea powder... However, when I innocently replaced the bakeable green tea with natural green tea, the bread turned out brown with no hints of green tea smell.

I was shocked. And all along what I thought was natural turned out otherwise. I needed some time to digest this news, and decide if I want to eat green tea bread and cakes again.

But I love green tea! My sister pointed out perhaps I should check out what the Japanese bakers used for their desserts. Or did I buy the wrong type of powder?

This bread is slightly sweeter. Tastes good on its own or with a slab of salted butter. The salted butter provides a constrast to the sweetness of the bread.

170g bread flour
50g caster sugar
2g salt
4g instant yeast
1 egg
25g unsalted butter
37g fresh milk
150g pre-fermented dough
5g green tea powder

  • Knead all the ingredients together, except the butter.
  • Add in the butter after gluten has developed.
  • Continue to knead till the dough reaches the window-pane stage.
  • Place in a lightly greased bowl, and let it proof till double in size.
  • Punch down the dough. Cut into 3 portions. Round it and let it rest for 15 mins.
  • Flatten and roll each portions like a swiss roll. Place in bread tin and let rise till it reaches 80% full.
  • Bake at 170C for 45 mins. 

Pre-ferment dough - enough to make 3 loaves, using a 450g bread tin

300g bread flour
300g water
1g instant yeast

  • Mix the yeast, using a mixer till it's well-dissolved into the flour (approx 15 mins).  
  • Let it proof for 1 hour at room temperature. Put into the fridge for at least 16 hours before using.

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  1. i never realised about the natural green tea powder and also the bakeable mean the bakeables are of artificial flavouring? yeah, it's a very natural nice green. Next time i must also ask the shop seller abt the green tea powder, the one i got they said imported from japan and the green quite evident..dont know natural or non natural.

  2. Lena,I got the bakeable green tea from the baking supplies store.. ya it's unnatural =( anyway, realized the other person might have sold me sencha powder, and not matcha powder. Both green tea mah and I couldn't tell the difference. But yours sound safe since the person said it's fr Japan.