Friday, March 11, 2011

Green Tea Bread Loaf


If you like the taste of green tea and if you like bread, then i suggest you try making this. This time i steal the recipe from Min's Blog, all her breads are always so beautiful looking and i know that i just got to try out one of those someday. I thought green tea would be nice and this is it. Do get a good quality green tea powder if you're making this, you do not want to put in heaps and heaps of the powder and yet lack of taste and dull looking colour.. that would be very frustrated. Min, i've changed the rolling technique a bit .. i must admit that there are some chinese characters which i do not understand but that will not stop me from making this bread and thank you so much for sharing this.




Ingredients: ( from Min's Blog )
high protein flour 300gm
caster sugar 30gm
salt 1/4 tsp
instant yeast 1 1/4 tsp
water 180ml
butter 20gm
green tea powder 1/2 tsp ( i used abt 1 tsp for stronger taste and colour )

Method:
1. Combine flour, sugar , salt , yeast and water in a mixer and mix well till smooth dough is formed.
2. Add in butter till dough is smooth and shiny.
3. Divide dough into 2 portions and add in the green tea powder into one portion and mix till dough is even colour.
4. Clingwrap both dough and let it proof about an hour or almost double in size.
5. Shape both dough into round shapes and let them rest for 10 minutes.
6. Divide each dough into 2 portions, so now altogether 2 portions of plain dough and 2 portions of green tea dough.
7. Roll them out and shape them into rectangle
8. Stack the layers alternately, flatten the dough and roll them up tight.
9. Place in a lightly greased loaf tin ( 11cmx11cmx23cm) and let proof for second time for an hour .
10. Bake in a preheated oven 180C for 30 mins. ( i baked mine at 200C for 40 mins)


51 comments:

  1. I love the pretty swirl!! The bread looks so inviting!

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  2. What a beautiful loaf of bread. Perfect for St Patrick's Day! Does it toast up nicely?

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  3. Wow! I love the swirls of green tea, make it look very attractive.

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  4. Colour's very pretty, Unfortunately, I dun seem to have the tastebud for anything matcha.

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  5. Oops sorry dear, instead of makes it look very attractive, I have typed as make it attractive. Sorry dear it's a typing mistake. Your bread looks attractive , that's what I meant.

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  6. the green tea swirls look so gorgeous! the slices of bread look like pieces of art hehe

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  7. Great look swirls matcha bread. I too bookmarked this from Min's blog but have yet to try it out. Since my hubby is not a fan of match I might replace it with something else.

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  8. The swirls look wonderful! Very pretty indeed :D).

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  9. The swirl is beautiful. The color makes it perfect for St. Patrick's Day. Have a wonderful weekend. Blessings...Mary

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  10. Lena, the swirl looks great! I think your rolling method is easier than mine, next time I should try your method also :) Thanks for linking back!

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  11. now when could i bake something like this?????? this is so beautiful! the texture is divine as well!

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  12. Oohhh.. Can see a smooth and soft loaf! Very pretty swirl! :)

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  13. This looks great!!! Well done!!

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  14. bread fever is on. love the swirl :) I shall try this one day..thanks for sharing:)

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  15. Hi Lena, the swirls look so distinct and you are so talented. Really wish I could have at least half of your skills ! :)

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  16. Your bread looks gorgeous! Perfectly baked. Would be good with a spread of our local kaya and a mug of hot steaming 'pak-kopi'!

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  17. hi tze, thanks!

    hi lyndsey: thanks! yes, no problem get it toasted up. Nice of you dropping by!

    thank you, umm! oh, dont worry, i understand what you mean.

    jean: what a compliment, thanks!

    ICFFun: yes, we can always replace the green tea with some other flavour, hope to see your bread making soon!

    cooking gallery: let me tell you that all your bentos look so attractive and i dont think i'm able to do that!

    thanks mary!i'm not familiar with st patricks day but i understand that the colour green is widely seen during this day. Hope you have a warm celebration!

    cathy dear:thanks!

    jess: sure you can bake this, not as complicated as macarons, hah!

    hi honey boy: the loaf is soft and gets harder by the 3rd day, thanks for coming by here!

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  18. hanushi: thank you so much!

    yes elin! you have spread the fever to me and i just baked another bread yesterday!

    hello weng,i'm very sure that you are able to do this, not complicated at all, it's much easier than the kueh lapis, ha!

    kitchen flavours: ipoh white coffee, love that! but this bread is good even eat it just plain because the taste of green tea is there.

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  19. Another beautiful loaf swirl bread from you! love it :)

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  20. WOW, the swirling in this looks perfect. ANd i totally loved the bright colour in these! And the texture looks like cotton fluffs, soft and moist =)

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  21. Just tweeted this...it's too good to keep by myself. :-))

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  22. I like green tea and I like bread. Your recipe sounds great! :-)

    Take care and have a nice week :-)

    ~Ron
    *******

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  23. I've some greentea powder left, so now I know what I'm going to do. Thanks, Lena!

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  24. I'm a big sucker of green tea. I haven't tried incorporating in my dishes yet. Thanks, Lena!

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  25. wendy, missed your name! now i know, no wonder i havent seen anything related to green tea in your cooking!

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  26. I know what would be perfect with this green tea bread loaf - some hot green tea latte! A perfect match! :D

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  27. You are talented, as always. I love your creativity

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  28. hello doris, actually the method of rolling the dough is a bit different from the previous sweet potato bread but it seems the swirls ae almost similiar as the sweet potataoes ones.

    hi crustabakes: i do like the green here . The texture is nice and turning hard on the 3rd day.

    angie: **smiles**

    ron: thanks for visiting again and hope to see you more often!

    cheah, another one on your 'to bake'list? haha!!

    victor: yeah, not many people like green tea, they find it taste like grass and slightly bitter. Hey, also want to let you know that i'm proud of you thinking the future foldable ipad is part of all your team's hardwork and effort!!

    kenny: YES!! slurp..slurp!!follow by some japanese spa and massage, bliss!!

    brittany: you're too kind, i must tell you that i'm not as talented as you think!!

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  29. Hi again, I have an award for you, please pick it up whenever you have the time :).

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  30. Mmmmmmmmmm...temptin n inviting dear..
    Tasty appetite

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  31. I love swirl bread..it always turns out sooo pretty! I love the addition of the green tea...sounds delicious! :)

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  32. Oh yay, another swirly bread! Yours always turn out perfectly. I'm going to make this bread one day; I don't have any excuse not to. I have all the ingredients and the bread tin. Around how big do you need to roll out the dough though, for the rectangles? Is it hard to roll it because of all 4 layers? thanks for sharing. :D

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  33. Wow wow wow!!! you are amasing! Your bread is art of work!

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  34. Sorry for being late! I was away during the weekend. I have to give you a big "WOW!"! The bread looks gorgeous. I love the green too, it's very refreshing. Thanks for sharing such lovely recipe.
    Hope you're having a great week ahead.
    Blessings, Kristy

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  35. hi CG, thank you so much for the award, will coll it later!

    jay, thanks!

    cristina: they are fun to make too!

    esther: i didnt get the measurements of the rectangle. Once you divide into 4 separate dough, you flatten them into a rectangle shape and i actually put my pullman tin besides it so that it fits just nice into the tin..so maybe the width of the rectangle is about 18-19cm , leaving space for expansion. It's not not difficlut to roll the 4 layers together, just make sure that the each layer is not thick, i did quite a bit of pressing here for each layering fearing that the whole dough might be thick. I'm really bad at explaining this but hope you can understand.

    Gattina: i'm really flattered by your compliments!

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  36. The texture of this bread is so perfect. I would like to give this recipe a try using the bread maker.

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  37. Lovely looking bread you've got here..

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  38. yeah zoe, i would like to see that too!

    mamafami: thank you!!

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  39. Hi Lena,
    What a wonderful bread, just love it, by the way where can I buy the pullman tin in Ipoh & what is the cost of it? TQ.

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  40. Hi Lena,
    Forgot to ask you, why some bread recipes call for unsalted butter & salt was added, can we used salted butter for bread & skip the salt. TQ.

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  41. hi delphine, if you are familiar with ipoh, i got mine from one of those plastic wareshops opposite ayamas in town. But most of the bakery ingredient shops have this, try wah seng ipoh. I got mine less than RM20, i think. As for your question on the unsalted butter, yes, you can use salted butter and then skip the salt. Sometimes i do that too. I am not too sure why they usually call for unsalted butter but i think it's becos we do not know how much salt content in butters, some may be bit saltier than the others, some may be less salty but if you use unsalted butter and omit the salt, then the taste might be bland. so the answer to your qustion is yes, you can use salted butter and skip the salt

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  42. Hi Lena,
    Thank you so much for your prompt reply, I am from Ipoh, so I roughly I think I know which shop you are referring to, there are lots of homewares there, is there a cover for the pullman tin? TQ, I think I know, I will use salted butter & skip the salt. TQ Again. By the way, I did the Ham & Cheese bun (your recipe) last night using the gelatinized dough, it was marvellous & was very soft until today. TQ a very good recipe.

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  43. i'm glad to hear that your bread turned out very well..from my experience, the bread using this method can stay soft till the 3rd day. Yes, the pullman tin comes with the cover, normally i see there are 2 sizes available, mine is the smaller one.

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  44. Lena,

    Thank you so much for you advise, ya, I really like this gelatinized dough method today is the 3rd day & still very very soft & was very happy with the results. I will check up the pullman tin, TQ.

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  45. delphine, no problem! have a nice weekend!

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  46. Lena,
    Thank you, you too have a nice & enjoyable weekend too!

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  47. wow! what a vibrant color! this bread looks so beautiful, and with such simple ingredients too! Thanks Delphine for another fabulous recipe -- I will make this tomorrow, using barley powder instead of green tea (they are both green right?) check out my blog to see how it turns out-- fingers crossed!

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  48. hi erica, nic eto have you coming by..sure i will check it out in your blog.

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  49. Hi Lena. The green is a lovely hue. I always try to bake for my kids and they are too young for tea. I might try your recipe and use cocoa powder instead. Thanks again for sharing.

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  50. hello shaz, yes, you can try with cocoa powder and let me know the results, thanks!!

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