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Matcha Melon Bread

Melon bread is a delightful, savory bread base topped with sweet cookie dough and lightly dusted with sugar. Our Matcha Melon Bread also includes deep matcha flavor as well!

[Makes 6 pieces]

[Ingredients]


For the Bread Dough:     
      Aiya Cooking Grade Matcha.....
  1 tbsp

      Flour (Bread or All Purpose).......... 1 3/4 cup

      Dry yeast..................................... 0.4 oz

      Sugar.......................................... 1/4 cup

      Salt............................................. a dash

      Butter.......................................... 1 3/4 tbsp

      Beaten egg.................................. about 3/4 egg

      Room temperature milk.................. 1/2 cup

 

                                                          For the Cookie Dough:

                                                          Aiya Cooking Grade Matcha.....  1 tbsp

                                                          Flour (Cake or All Purpose)........... 3/4 cup

                                                          Baking Powder............................. 1/2 tsp

                                                          Butter.......................................... 4 1/4 tbsp                                                                           Sugar.......................................... 1/3 cup                

                                                          Egg Yolk..................................... 1 yolk                                                                                 Milk............................................ as needed

 


Note: Matcha interferes with fermentation so this recipe calls for more dry yeast than usual.  The cookie dough is sticky, so using plastic wrap makes it easier to roll!

 

[Directions]

 

For the Bread Dough:

  1. Sift the flour and matcha together in a bowl.
  2. Being careful not to dump it all in the same spot, evenly add the yeast, sugar, salt, butter, and beaten egg into the bowl.  Add the milk and mix well.  Knead until the dough begins to come together and is smooth.
  3. Form the dough into a ball, place back into the bowl, cover with plastic wrap, and leave in a warm place for about an hour to allow it to rise.
  4. Once the dough has doubled in size, take it out of the bowl and knead out any air bubbles that may have formed.  Separate into 6 separate pieces, form them into balls, and cover with damp cloths.  Allow to expand again to 1.5 times their size.
For the Cookie Dough:

  1. Sift the matcha, flour, and baking powder together.  Place the butter in a bowl and allow to come to room temperature.
  2. Mix the butter until it takes on a creamy texture.  Add some of the sugar (about 1/3) to the butter and mix until well incorporated.  Repeat 2-3 times until all of the sugar is mixed in and it looks white and smooth.  Mix the egg yolk and milk together.  Add to the sugar and butter little by little, mixing well.
  3. Fold the dry ingredients (from step 1) into the wet ingredients (from step 2).  Once the dough fully comes together, form it into a cylinder and wrap it in plastic wrap.  Place in the fridge and allow to chill.
To Finish:
  1. Remove the cookie dough from the refrigerator, roll out thin, and cut it into 6 pieces.  Pre-heat the oven to 325F.
  2. Place each ball of bread dough onto a cookie sheet, leaving suffice space in between them.  Lightly press down on the dough to slightly flaten it.
  3. Lay a piece of cookie dough on each ball of bread dough.  Using a knife, lightly make a crosshatch pattern in the cookie dough.  Lightly dust with some sugar.
  4. Bake for about 20 minutes.
The Matcha used in this recipe is available in: