Matcha & Chocolate Swirl Milk Bread + The Original Milk Bread + Other Variations

If there is one thing I love, it's chewy, dense, soft bread. Crusty works for me, but it just doesn't have that, let's say, oomph that chewy-soft bread has. When I eat baguettes, I usually just tunnel my way through the center and leave the crusts all lonesome on my barren plate. 

I've had my fair share of yeast ordeals, which you can read about here. I had to take a long break before dealing with yeast again; a person can only handle so many failures. I've over risen, over baked... I was just over it all! This? Well this is my yeasty salvation. I love this bread, so much so, that I've already made four loaves of the soft-chewy-dense deliciousness. It uses a special method called the 'Tangzhong' method which employs the use of a bread-water mixture that is cooked to 150 F, then mixed into the bread dough. It is simply amazing. It makes the bread stay soft for days on end and gives it the ultimate chewy-dense texture that I love so, so much.

If you're wondering what I'm referring to when I say soft-chewy-dense texture, just think of Hawaiian sweet bread. It has almost the same texture and is a bit sweet too. I made two version here, the original milk version and a green tea-chocolate swirl bread. 

Both were delicious and came out perfectly! I couldn't believe my eyes when I saw a golden, perfectly risen loaf come out of the oven - it was a serious celebration. Next time, for the green tea-chocolate loaf, I might add a bit more sugar and flavorings. Though you could taste the distinct chocolate and green tea flavors, I could have done with a stronger flavor. I think adding a bit more sugar would make the flavors stand out a bit more too, so if you intend on making this bread (which I highly recommend you do), you should up the sugar!

Matcha & Chocolate Swirl Bread

Yields: 1 9x5" loaf

Original recipe here.

2 1/2 cups bread flour, split

3 tbsn. + 2 tsp. sugar, split

1/2 tsp. salt, split

2 tsp. instant yeast, split

1 large egg

1/2 cup milk

120 g. tangzhong (about 1/2 of the mixture below)

3 tbsn. butter, cut into small pieces, at room temperature

1 tbsn. matcha powder

1/6 cup unsweetened cocoa powder

For the tangzhong:

1/3 cup bread flour

1 cup water

To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool. 

Grab two medium bowls and divide the flour, sugar, salt and yeast evenly among them. To one bowl add the matcha powder and to the other add the unsweetened cocoa powder and mix well. In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well. Add one of the dry ingredients to the bowl of a stand mixer and make a well in the center. Look at your wet ingredient mixture and look at the volume as indicated by the measuring cup, then pour exactly half of the mixture into the center of the well. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the ball and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. With a clean mixer, repeat the process with the other dry and remaining wet ingredients. Place the dough into a greased bowl and let it proof in a warm place until it's doubled in size, about 40 minutes. 

Once the doughs have doubled in size, transfer the doughs to a clean surface. For each ball of dough, roll out each portion with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the doughs over with the folds facing down and flatten with a rolling pin. Roll out the doughs until they form thin rectangles - make sure they are about the same size. Place one rectangle on top of the other and begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place the swirled roll into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Milk Bread

Yields: 1 9x5" loaf

Original recipe here.

2 1/2 cups bread flour

3 tbsn. + 2 tsp. sugar

1/2 tsp. salt

2 tsp. instant yeast

1 large egg

1/2 cup milk

120 g. tangzhong (about 1/2 of the mixture below)

3 tbsn. butter, cut into small pieces, at room temperature

For the tangzhong:

1/3 cup bread flour

1 cup water

To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool. 

In the bowl of a stand up mixer, combine the flour, salt, sugar and yeast and mix. In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well. Form a well in the center of the dry ingredients, then pour the wet ingredients into the center. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. 

Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place it into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Other Variations I've Tried:

(1) Matcha Green Tea Swirl

For the filling:

1/2 small package of instant vanilla pudding

1/2 cup whole milk

1/2 cup chopped white chocolate

1 1/2 tbsn. matcha powder

To make the filling, whisk the pudding mix and matcha powder together until well combined. Whisk in the milk until smooth and slightly thickened. Allow this mixture to thicken some more in the refrigerator for about 15 minutes.

Prepare the original milk bread as per directions above and let it go through the first proofing. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Spread the matcha custard all over, leaving a 1cm border around the whole perimeter. Sprinkle with the white chocolate, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

(2) Raisin-Coconut Custard Swirl

For the filling:

1/2 small package of instant vanilla pudding

1/2 cup whole milk

1 tbsn. brown sugar

1/2 cup raisins

1/2 cup shredded coconut

To make the filling, whisk together the pudding mix and milk until smooth and slightly thickened. Whisk in the brown sugar and shredded coconut. Allow this mixture to thicken some more in the refrigerator for about 15 minutes. 

Prepare the original milk bread as per directions above and let it go through the first proofing. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Spread the custard mixture all over, leaving a 1cm border around the whole perimeter. Sprinkle with the raisins, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

(3) Raisin with Cinnamon-Sugar Swirl (this one was the best, in my opinion)

For the dough: 

1 cup raisins

1 cup hot water

For the filling:

1/4 cup sugar

1 1/2 tbsn. cinnamon

To make the filling, mix the two ingredients until well combined. Soak the raisins in the hot water to allow them to plump up. Drain well, set aside. While preparing the original milk bread, during the kneading of the dough, add the plumped raisins so that they get kneaded in as well. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Sprinkle the enire surface with the cinnamon-sugar mixture, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.