Matcha Mochi Bread

Instructions

1. Prepare the dough
   In a large mixing bowl, whisk together bread flour, glutinous rice flour, matcha powder, sugar, and salt. In a separate bowl, dissolve yeast in warm milk, then add the honey and condensed milk if using. Make a well in the center of the dry ingredients and pour in the milk mixture, egg, and softened butter.
2. Knead the dough
   Mix until a shaggy dough forms, then transfer to a floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky due to the glutinous rice flour but not sticky. If too sticky, add a tablespoon of bread flour at a time.
3. First rise
   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size. The glutinous rice flour will make the dough rise a bit slower than regular bread dough, so be patient.
4. Shape the bread
   Punch down the dough to release air bubbles. Divide into 8 equal portions (about 80-85g each). Shape each portion into a smooth ball by pulling the edges to the center and pinching to seal. Place on a parchment-lined baking sheet, seam side down, leaving about 2 inches between each ball.
5. Second rise
   Cover the shaped dough balls with a damp cloth and let rise again for 45-60 minutes until puffy. Preheat the oven to 350°F (175°C) during the last 20 minutes of rising.
6. Prepare for baking
   Gently brush the tops of the dough balls with beaten egg white, being careful not to deflate them. Sprinkle with sesame seeds if desired. The egg wash will give the bread a nice shine when baked.
7. Bake the bread
   Bake in the preheated oven for 22-25 minutes until golden brown. The bread should sound hollow when tapped on the bottom. If the tops are browning too quickly, cover loosely with aluminum foil.
8. Cool and serve
   Transfer the bread to a wire rack to cool for at least 15 minutes before serving. The mochi bread is best enjoyed warm when the texture is at its chewiest. Store any leftovers in an airtight container for up to 2 days, or freeze for longer storage.