Matcha Melon Bread

Melon bread is a fluffy bread topped with sweet cookie dough and lightly dusted with sugar.  Our version is packed with a delightful Matcha flavor!

Makes 6 pieces.


    Bread Dough

    • 1 Tbsp Aiya Culinary Grade Matcha
    • 1 ¾ cups flour
    • 0.4 oz dry yeast
    • ¼ cup sugar
    • 1 dash of salt
    • 1 ¾ Tbsp butter
    • ¾ egg, beaten
    • ½ cup milk, room temperature

    Cookie Dough

    • 1 Tbsp Aiya Culinary Grade Matcha
    • ¾ cup flour
    • ½ Tbsp baking powder
    • 4 ¼ Tbsp butter
    •  cup sugar
    • 1 egg yolk
    • milk, as needed


    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 1½ times their size.

    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 ) 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, and 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, and cut it into 6 sheets. Pre-heat the oven to 325F.
    2. Place each ball of bread dough onto a cookie sheet, leaving sufficient space in between them. Lightly press down on the dough to slightly flatten 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 sugar.
    4. Bake for about 20 minutes.


    Click below to purchase the Culinary Grade Matcha used in this recipe: