Japanese Matcha Bread

Instructions

1. Prepare the dough
   In a large mixing bowl, combine bread flour, matcha powder, sugar, and salt. In a separate small bowl, dissolve the yeast in warm milk and let stand for 5 minutes until foamy. Add the yeast mixture and egg to the flour mixture. Mix until combined.
2. Knead the dough
   Turn the dough onto a lightly floured surface and knead for 5 minutes. Add the softened butter in small pieces, kneading after each addition until fully incorporated. Continue kneading for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
3. First rise
   Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Shape the bread
   Punch down the dough to release air bubbles. Divide the dough into 8 equal pieces for buns or shape into a loaf. If making filled buns, flatten each piece, add 1-2 teaspoons of red bean paste in the center, then pinch the edges to seal. Place shaped dough in a greased loaf pan or on a baking sheet lined with parchment paper.
5. Second rise
   Cover shaped dough with a damp cloth and let rise for another 30-40 minutes until puffy and nearly doubled in size. Preheat the oven to 350°F (175°C) during the last 15 minutes of rising.
6. Bake the bread
   Gently brush the top of the bread with milk for a shiny finish. Bake in the preheated oven for 30-35 minutes for a loaf (or 15-20 minutes for individual buns), until golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, cover loosely with aluminum foil.
7. Cool and serve
   Remove from the oven and transfer to a wire rack to cool for at least 15 minutes before slicing. The matcha bread can be served warm or at room temperature, and pairs well with tea or coffee.