Home / All Recipes / Japanese / Matcha Braided Loaf
Last updated: Nov 5, 2018 — Published: Nov 5, 2018 — By: Anita — 21 commentsA freshly baked breaded loaf bread filled with delicious matcha filling. It is one of the best ways to enjoy quality matcha.
Lately, I see so many people in one of my FB groups showing off yummy looking bread, and they all use the same bread recipe. Although I already have my favorite bread recipe, I finally give this bread recipe a try, and it is delicious.
I highly recommend the bread dough recipe, and you can use it with all sorts of bread filling, and even plain one is a delight. Have fun!
This bread dough is a bit like brioche, so although you can knead with hand, it is better if you let your electric mixer does its thing for you. If you use your hands, you will tend to add too much flour and the bread will end up not as soft as it can be.
When I use an electric mixer, I start with 320 grams of flour, and at most only need to add 2 tablespoons of flour.
If you must use your hands, one trick I learn is to knead the dough a bit into a shaggy mass, walk away for 10 minutes or so, then continue kneading. If you do so, you tend to not add too much flour since the dough has time to develop enough gluten.
When I am lazy but still want to impress, I make a braided loaf. It looks super complicated, each bite is filled with delicious filling, and everyone looks at me like I am a master baker. :D
It is not hard to make a braided loaf. I have a super complicated step-by-step instruction written out in the recipe, but just refer to my photos as guide. I think the photos do a much better job at explaining the step.
This one is based on my own experience. As great as the filling is, it tends to bubble and drip during baking.
So if you have an extra baking sheet, and your oven has 2 racks, set up one rack at middle and place your loaf of pan there, and set up another rack at the bottom and place an extra baking sheet lined with aluminum foil as a precaution in case the filling drips.
Trust me, in case your filling does drip, the baking sheet is going to catch that dripping instead of your oven and making a smoky mess. And the aluminum foil means you can just toss away the mess instead of trying to clean it off from the baking sheet.
5.0 from 17 reviews
Author: Anita Jacobson
Prep Time: 3 hours
Cook Time: 40 mins
Total Time: 3 hours 40 mins