The Best Matcha Challah Bread

matcha challah bread recipematcha challah bread recipematcha challah bread recipe

At Haute Appetite we are always conscious of other cultures, and in celebration of Passover that just passed, we made a delicious challah bread with a twist! Matcha is a green tea powder from Japan that is becoming all the rage in food trends, not only for its health benefits (think anti-oxidants) but also for its interesting taste in classic desserts. We almost love this bread as much as our Babka recipe – and that’s a tough one to beat! This bread is incredibly delicious, not overly sweet, and perfect in the morning for breakfast. Try making French Toast with this bread !

Matcha Challah Bread

 

by Elizabeth Minett

 

Ingredients

  • 1 packet rapid-rise instant yeast
  • 1 cup warm water
  • 3 cups all-purpose flour
  • 1/3 cup white granulated sugar
  • 2 teaspoons salt
  • 3 Tblsps matcha powder
  • 2 large eggs
  • 1 large egg yolk (reserve the white for the egg wash)
  • 1/4 cup olive oil

Directions:

  1. Activate the yeast: Sprinkle the yeast over the water in a small bowl, and add a healthy pinch of sugar. Stir to dissolve the yeast and let stand until you see a thin frothy layer across the top. This means that the yeast is active and ready to use.
  2. Mix the dry ingredients: Whisk together the flour, sugar, and salt in a large bowl.
  3. Add the eggs, yolk, and oil: Make a well in the center of the flour and add the eggs, egg yolk, and oil. Whisk these together to form a dough, pulling in a little flour from the sides of the bowl.
  4. Mix to form a shaggy dough: Pour the yeast mixture over the egg mixture. Mix the yeast, eggs, and flour with a long-handled spoon until you form a shaggy dough that is difficult to mix.
  5. Knead the dough for 6 to 8 minutes: With a dough hook attachment, knead the dough on low speed for 6 to 8 minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.) If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.
  6. Let the dough rise until doubled: Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, 1 1/2 to 2 hours.
  7. Separate the dough and roll into ropes: Separate the dough into three or six equal pieces, depending on the type of braid you’d like to do. Roll each piece of dough into a long rope roughly 1-inch thick and 16 inches long. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again.
  8. Braid the dough: Gather the ropes and squeeze them together at the very top. If making a 3-stranded challah, braid the ropes together like braiding hair and squeeze the ends together when complete. Don’t worry if your braid isn’t perfect! E for Effort.
  9. Let the challah rise: Line a baking sheet with parchment and lift the loaf on top. Sprinkle the loaf with a little flour and drape it with a clean dishcloth. Place the pan somewhere warm and away from drafts and let it rise until puffed and pillowy, about an hour.
  10. Brush the challah with egg white: About 20 minutes before baking, heat the oven to 350°F. When ready to bake, whisk the reserved egg white with a tablespoon of water and brush it all over the challah. Be sure to get in the cracks and down the sides of the loaf.
  11. Bake the challah: Slide the challah on its baking sheet into the oven and bake for 30 to 35 minutes. The challah is done when it is deep golden brown.

matcha challah bread recipe

Elizabeth

Elizabeth

Founder Haute Appetite. @ElizabethMinett

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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.

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