Skip to Content

Matcha Milk Bread

Matcha Milk Bread – Light and fluffy pull-apart Japanese bread that is easy to make! This milk bread recipe uses the tangzhong roux method with a touch of matcha!

Matcha Milk Bread

Matcha Milk Bread

I’m back with another version of my ever popular Hokkaido Milk Bread recipe! This version has been popping around my head for a while because I thought that adding matcha would add a nice, subtle flavor to the bread.  Once I got around to making it, I was pleasantly surprised with how delicious it is.  Dare I say that I like it even more than the original version?

Japanese Milk Bread

As I said in the previous milk bread recipe, I first had milk bread in when I was visiting Tokyo and I was instantly a fan.  Making it at home is really easy but you just need to keep in mind that like most breads, it takes quite a while to make but it is worth it!

To serve it, I suggest heating it up just a bit and spreading some butter on it for breakfast.  It’s delicious!

Hokkaido Milk Bread

Common questions about making milk bread

What is milk bread?

Milk bread (or shokupan) is a Japanese bread made from a Tangzhong base.  It is a very light and fluffy bread with a springy texture that is lightly sweetened.

Why do you need dry milk in bread?

Dry milk helps create a tender loaf of bread and gives it flavor.

What is a Tangzhong?

Tangzhong is an Asian baking technique in which part of the dough is cooked with water ahead of time in a roux.

Other tips and tricks on this milk bread recipe

  • I highly suggest using at least a 9″x4″ bread pan that is deep.  Mine was not as deep as I would have liked it to be so the bread spilled over the edge of the pan a bit instead of growing as high upward.
  • This bread is a little sweet and great with butter or jam on it!
  • You can turn this bread dough into a dinner roll recipe instead! Divide the dough into 16 pieces, roll the dough into balls, transfer to a greased 8″x8″ pan, and bake for about 25 minutes or until golden brown on top and 190 degrees inside.

Green Tea Milk Bread

Can’t get enough of this matcha milk bread recipe? Try these other recipes!

  • German Rye Bread (Roggenbrot) – Delicious homemade bread made with rye flour and caraway seeds. This bread recipe is easy to make and great for sandwiches.
  • Finnish Cardamom Pulla Bread – A light and delicious loaf of Finnish cardamom bread.  This cardamom bread dough braided into a beautiful loaf and topped with a cardamom wash and almonds.
  • Raspberry Star Bread – Homemade bread with layers for raspberry jam, twisted into this incredible treat.Japanese Bread
Yield: 12 slices

Matcha Milk Bread

Matcha Milk Bread

Matcha Milk Bread - Light and fluffy pull-apart Japanese bread that is easy to make! This milk bread recipe uses the tangzhong roux method with a touch of matcha!

Prep Time 20 minutes
Cook Time 35 minutes
Additional Time 1 hour 45 minutes
Total Time 2 hours 40 minutes

Ingredients

Starter

  • 1/4 tablespoon bread flour
  • 1/4 cup whole milk
  • 1/4 cup water

Dough

  • 2 1/2 cup bread flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast, 1 yeast packet
  • 1 tablespoon dry milk powder or sweetened condensed milk
  • 1 1/2 - 2 tablespoons matcha
  • 1 teaspoon salt
  • 1/2 cup milk, room temperature
  • 1 egg, room temperature and beaten
  • 1/4 cup unsalted butter, softened
  • Heavy cream or melted butter

Instructions

  1. In a small saucepan over medium heat, combined the ingredients for the starter. Stir continuously for 4-5 minutes or until the starter thickens to the consistency of mashed potatoes. Transfer to a bowl and cover with plastic wrap. Let sit until starter gets to room temperature.
  2. In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, dry milk powder (optional), matcha powder, and salt. Once mixed, add in milk, starter, and beaten egg. Using the dough hook attachment, beat on low for 5 minutes. Add in butter and beat 5 more minutes. Turn the speed up to medium and beat for a final 5 minutes. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let sit for 1 hour or until the dough has doubled in size.
  3. Transfer dough onto a lightly floured surface and divide into 4 equally sized pieces. Roll each out to be 8"x5" and then fold each of the long sides in 1". Starting on one of the shorter edges, roll up and place in a greased 9"x4" pan. Repeat with each piece of dough. Cover and let rise for an additional 45 minutes.
  4. Preheat oven to 350 degrees. Once the dough has risen, brush the top of the dough with heavy whipping cream. Place into oven and bake for 35-40 minutes or until the top is golden brown and the inside is 190 degrees.
  5. Remove from oven and let sit for 5 minutes before removing bread from pan. Let cool on a cooling rack before serving.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 200Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 206mgCarbohydrates: 28gFiber: 1gSugar: 7gProtein: 5g

This nutritional information can vary depending on the specific products you choose so this is a general guess of the correct nutritional information based on the products I used. Please keep that in mind when making the recipe.

Never miss a Mildly Meandering recipe

Facebook / Instagram / Pinterest / Twitter

Matcha Milk Bread - Light and fluffy pull-apart Japanese bread that is easy to make! This milk bread recipe uses the tangzhong roux method with a touch of matcha! Matcha Recipe | Milk Bread Recipe | Japanese Milk Bread #baking #bread #matcha #recipe #easyrecipe

Max

Wednesday 4th of August 2021

I think there's a typo on the starter recipe. 1/4 tablespoon bread flour ... It's not the same texture tangzhong as the Hokkaido milk bread.

WH Leong

Tuesday 29th of June 2021

Pls advise how much is grams for a cup of flour.

Mary

Thursday 13th of May 2021

Hi, I tried making your matcha milk bread recipe and the mixture for the starter ingredients when combined is still very runny even after 5 minutes of constant stirring. Can you confirm the measurement for the starter bread flour is supposed to be 1/2 tablespoon? for the starter mixture, is it correct that would be about 1 teaspoon of bread flour combined with 1/4 cup of milk and 1/4 cup of water? Thanks.

Chester

Sunday 25th of April 2021

Hi! I just wanted to say that I love both your plain and matcha hokkaido milk bread recipes. They are delicious, and my mother-in-law also asks me to make it for her now and again, so I know it's not just a winner with me.

I did notice though that on the matcha recipe, you have the starter flour listed as "1/4 tbsp", instead of "1/4 c" like on the plain recipe. I assume that they are meant to be the same, but it's been so long since I've made the matcha recipe that my very tried brain this morning was stumped by why my starter wasn't thickening, and when I figured out the problem, I thought I should message you.

Anyhow, thank you again for these wonderful recipes!

Jalm

Thursday 21st of May 2020

Hi there! This recipe calls for 1/4 tablespoon bread flour for the starter whereas your original post on plain Hokkaido Milk bread calls for 1/4 cups. Just curious as what the difference is?

Skip to Recipe