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Matcha Vanilla Egg Bread

Subtle flavors of Matcha and vanilla are perfectly folded together in this simple egg bread.

Makes 2 loaves.

An original recipe prepared for us by modest marce.

Ingredients

    Vanilla Egg Bread

    • 1 envelope active dry yeast (¼ oz)
    • ¼ cup + 1 cup warm water
    • 1 tsp + cup granulated sugar
    • 1 large egg, whisked
    • 1 tsp pure vanilla extract
    • 2 tsp fine salt
    • ¼ cup melted unsalted butter, plus more for greasing
    • 3 ½ cups all-purpose flour, plus more for dusting

     

    Matcha Egg Bread

    • 1 envelope active dry yeast (¼ ounce)
    • ¼ cup + 1 cup warm water
    • 1 tsp + cup granulated sugar
    • 2 tsp Aiya Cooking Grade Matcha
    • 1 large egg, whisked
    • 1 tsp pure vanilla extract
    • 2 tsp fine salt
    • ¼ cup melted unsalted butter, plus more for greasing
    • 3 ½ cups all-purpose flour, plus more for dusting

     

    Egg Wash

    • 2 large egg yolks
    • 2 Tbsp water
    • ½ tsp pure vanilla extract
    • Sesame seeds, for sprinkling

Directions

    Vanilla Egg Bread

    1. In the bowl of a standmixer fitted with the dough hook attachment whisk together the yeast, 1/4 cup warm water & 1 teaspoon sugar. Let stand for 5 minutes to allow the yeast to activate.
    2. In a separate mixing bowl whisk together the egg, vanilla, salt, melted butter, remaining water & remaining sugar. Transfer mixture to standmixer bowl.
    3. Add the flour one cup at a time, until dough begins to come together. Using the standmixer or your hands, knead the dough for an additional 8 minutes.
    4. Grease bowl & shape dough into a ball. Place dough back in bowl & cover with a damp tea towel. Allow dough to rise for an hour, or until it doubles in size.

    Matcha Egg Bread

    1. In the bowl of a standmixer fitted with the dough hook attachment whisk together the yeast, 1/4 cup warm water & 1 teaspoon sugar. Let stand for 5 minutes to allow the yeast to activate.
    2. In a separate mixing bowl whisk together the matcha, egg, vanilla, salt, melted butter, remaining water & remaining sugar. Transfer mixture to standmixer bowl.
    3. Add the flour one cup at a time, until dough begins to come together. Using the standmixer or your hands, knead the dough for an additional 8 minutes.
    4. Grease bowl & shape dough into a ball. Place dough back in bowl & cover with a damp tea towel. Allow dough to rise for an hour, or until it doubles in size.

    Egg Wash

    1. Whisk together the yolks, water & vanilla. Set aside until ready to use.

    Assembly

    1. Divide each dough into 8 even pieces. Shape each piece into a 12 inch long rope.
    2. Follow this video tutorial closely, outlining how to braid the bread into a round braided loaf.
    3. Transfer each loaf to a lined baking sheet. Brush generously with the prepared egg wash & sprinkle with black sesame seeds.
    4. Bake at 325 degrees for 15 minutes, turn oven to 400 degrees & bake for an additional 30 minutes. Let cool slightly before slicing into. Eat within 48 hours.

    Click below to purchase the culinary Matcha used in this recipe: