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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 oz)
    • ¼ cup + 1 cup warm water
    • 1 tsp + cup granulated sugar
    • 2 tsp Aiya Culinary 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, ¼ cup warm water & 1 tsp 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 and 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 and 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, ¼ cup warm water & 1 tsp 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 and 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 and shape dough into a ball. Place dough back in bowl and 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 and vanilla. Set aside until ready to use.

    Assembly

    1. Divide each dough into 8 even pieces. Shape each piece into a 12" 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 325F for 15 minutes, turn oven to 400F and bake for an additional 30 minutes. Let cool slightly before slicing into. Eat within 48 hours.



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