I don't see that bread in Japan. It's fine. I just bake it.
It's not so difficult to bake it. Braiding part is kind of complicated at the first, but It should be fine, in the end.
I wanted to try with Matcha Challah this time.
And Look!
 |
I think it looks beautiful!
Don't you think?
I had checked how to braid Challah bread on the Youtube lost my
Even though, It turned out nice!
Here is the recipe for you.
＊＊Ingredients＊＊
1 tsp dry yeast
110ml warm water
250g bread flour plus
2 tbsp Matcha powder
1 egg
40g sugar
40g sugar
2/3 tsp salt
60ml vegetable oil
1 egg 1tbsp water for egg wash
＊＊Directions＊＊
1 egg 1tbsp water for egg wash
＊＊Directions＊＊
1. In the cup, sprinkle the yeast over the warm water. Stir to dissolve yeast and let it sit for about 5 minutes.
2. Whisk together all of the dry ingredients in the bowl of a standing mixer. Add the egg, oil and yeast mixture to the flour mixture. Knead the dough on medium speed with a dough hook for about 8 minutes or until you have a smooth dough.
3. Place the dough into a large oiled bowl. Cover with plastic wrap and Let the dough rise at somewhere in the warm room temperature until doubled in size. (Or, You can put the dough in a large Ziplock plastic bag and put it in the refrigerator overnight, then let sit at room temperature for about 30 minutes before start shaping. I like this overnight method I feel taste better than the usual way to rise. If you try the overnight method, you only need 1/2 tsp dry yeast instead of using 1 tsp dry yeast.)
(Or, You can use a Bread Machine, Just put all ingredients in a machine. And Let the dough rise as a first rising.)
4. Divide dough into 4 pieces, and roll into long ropes using a generous amount of flour on the board and your hands. Then follow theYoutube ( lost my
5. Place on a baking sheet lined with a parchment paper, Cover loosely with a plastic wrap and let rise at somewhere warm for about 1 hour. Preheat oven to 360F. Beat the remaining egg and 1 tbsp water in a small bowl. Brush a loaf with egg wash. Bake for about 20 minutes or until golden. If it starts to browning of the top, cover with aluminum foil.
I ate this Challah bread in the morning. Taste good with Matcha. A little bit bitter, But Green tea flavor is very nice.
2. Whisk together all of the dry ingredients in the bowl of a standing mixer. Add the egg, oil and yeast mixture to the flour mixture. Knead the dough on medium speed with a dough hook for about 8 minutes or until you have a smooth dough.
3. Place the dough into a large oiled bowl. Cover with plastic wrap and Let the dough rise at somewhere in the warm room temperature until doubled in size. (Or, You can put the dough in a large Ziplock plastic bag and put it in the refrigerator overnight, then let sit at room temperature for about 30 minutes before start shaping. I like this overnight method I feel taste better than the usual way to rise. If you try the overnight method, you only need 1/2 tsp dry yeast instead of using 1 tsp dry yeast.)
(Or, You can use a Bread Machine, Just put all ingredients in a machine. And Let the dough rise as a first rising.)
4. Divide dough into 4 pieces, and roll into long ropes using a generous amount of flour on the board and your hands. Then follow the
5. Place on a baking sheet lined with a parchment paper, Cover loosely with a plastic wrap and let rise at somewhere warm for about 1 hour. Preheat oven to 360F. Beat the remaining egg and 1 tbsp water in a small bowl. Brush a loaf with egg wash. Bake for about 20 minutes or until golden. If it starts to browning of the top, cover with aluminum foil.
I ate this Challah bread in the morning. Taste good with Matcha. A little bit bitter, But Green tea flavor is very nice.
I recommended you try this bread with cream cheese and maple syrup, when it's fresh.
I also enjoy french toast with the leftover.
It was yummy with vanilla ice cream and kuromitsu (
wow looks amazing
ReplyDeletethank you for the instructions
this looks so beautiful! thank you for sharing your recipe, it sounds like it would be delicious with kuromitsu as you mention and perhaps with some kinako or azuki paste too for a decadent breakfast
ReplyDelete