Matcha Rose Tea Bread

Makes two small loaves.

Ingredients

Set A:

• 350g bread flour


• 100g milk powder


• 8g dry yeast

Set B (for green tea dough):

• 3 tablespoons of green tea powder


• 1 egg, beaten


• 3 tablespoons oil (any type will do. I used rice bran oil)


• 4 tablespoons quick-cook oats dissolved in 3/4 cup hot water. Let it cool to room temperature.

Set C (for rose tea dough):

• 4 tablespoons rose tea water. To make this, I brewed 20 crushed rose petals in one cup of boiling water and added 30g of molass sugar. Let it cool to room temperature.


• 1 tablespoon oil


• 1 tablespoon quick-cook oats dissolved in 1/4 cup hot water. Let it cool to room temperature.

Putting it together

1. In a bowl, thoroughly mix together all the ingredients in Set A. Divide the dry mixture into two portions, 2/3 for the green tea dough and 1/3 for the rose tea dough.


2. Prepare the green tea dough with ingredients from Set B. In the bowl with 2/3 of Set A, add the green tea powder and mix thoroughly. Alternately add in the egg, oil, and oats. The dough will be very soft and sticky; dust with a little bread flour if you find it hard to handle. Knead into a round ball and oil the surface thoroughly to prevent the dough from drying up. Cover and allow the dough to rise for one hour.


3. To prepare the rose tea dough, alternately add all the ingredients in Set C and knead. Dust with bread flour if necessary. Knead into a round ball and oil the surface thoroughly to prevent the dough from drying up. Cover and allow the dough to rise for one hour.


4. When both doughs have doubled in size, punch down in the middle and knead each briefly. Divide each dough into two portions. Roll out all the doughs to around 30cm long. Lay one layer of rose tea dough on top of one green tea dough and roll up the two layers (like making a swiss roll).


5. Bake your two loaves in the oven at 180°C for 50 mins with a water bath for the first 10mins.

Tips: Always be sure to cool any hot preparations. In a tropical climate like what we have in Singapore, there's no need to activate the yeast with lukewarm water. Better to let your yeast react gradually than not react at all!

Nutrition (for approximately 500g of bread)

2500 Cal and 18.8g of fibre