How to make Matcha Bread (Turn on CC)
How to make Matcha Bread (Turn on CC) is a medium Japanese recipe that serves 4. 200 calories per serving. Recipe by Oji Kitchen on YouTube.
Prep: 15 min | Cook: 2 hrs 30 min | Total: 2 hrs 55 min
Cost: $3.62 total, $0.90 per serving
Ingredients
- 125 g Milk (whole milk, room temperature)
- 1 Egg (large, room temperature)
- 250 g All-Purpose Flour (sifted)
- 20 g Matcha Powder (culinary grade, sifted)
- 40 g Granulated Sugar
- 2 g Salt (fine sea salt)
- 3 g Active Dry Yeast (keep separate from salt until added to machine)
- 30 g Unsalted Butter (softened, cut into cubes)
- 30 g Mixed Seeds (e.g., sesame, poppy, sunflower; for topping)
Instructions
Gather and Measure Ingredients
Weigh all ingredients using the scale. Keep the yeast separate from the salt to protect its activity.
Time: PT5M
Add Dry Ingredients to Bread Machine Pan
Place the flour, sifted matcha powder, sugar, and salt (kept separate from yeast) into the bread machine pan.
Time: PT2M
Add Wet Ingredients
Create a small well in the flour and pour in the milk, cracked egg, and softened butter cubes.
Time: PT2M
Add Yeast
Make a small indentation away from the salt and sprinkle the active dry yeast into it.
Time: PT1M
Select Machine Settings
Set the machine to BASIC weight 500 g, LIGHT color setting, then press START.
Time: PT2M
First Rest (Kneading & First Rise)
The machine will knead for about 10 minutes and allow the dough to rise.
Time: PT10M
Second Rest
After the kneading cycle, let the dough rest for an additional 5 minutes before the baking phase.
Time: PT5M
Bake
The machine will bake the loaf for approximately 2 hours 30 minutes.
Time: PT2H30M
Temperature: 350°F
Finish and Add Topping
When the cycle ends, remove the loaf, brush the top with melted butter, and sprinkle the mixed seeds evenly.
Time: PT5M
Cool
Transfer the bread to a cooling rack and let it rest for 15 minutes before slicing.
Time: PT15M
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten
Allergens: Egg, Milk, Wheat, Sesame
Ingredient Substitutions
- Instead of Milk: Almond milk, Soy milk
- Instead of Egg: 1/4 cup unsweetened applesauce, 1/4 cup plain yogurt
- Instead of All-Purpose Flour: Bread flour, Cake flour
- Instead of Matcha Powder: Green tea powder, Spinach powder (different flavor)
- Instead of Granulated Sugar: Honey (reduce amount), Maple syrup (reduce amount)
- Instead of Salt: Kosher salt (adjust amount)
- Instead of Active Dry Yeast: Instant yeast (same amount)
- Instead of Unsalted Butter: Margarine, Vegetable oil (different texture)
- Instead of Mixed Seeds: Any single seed type
Equipment Needed
- Bread Machine
- Measuring Scale
- Mixing Bowl
- Spatula
- Parchment Paper (optional)
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Separate yeast from salt before adding to the machine
- Protect dough from light exposure during resting periods
- Do not open the bread machine during the baking cycle
Chef Tips from the Video
- Sift the matcha powder together with the flour to prevent clumps.
- Use room‑temperature ingredients for a smoother dough development.
- For extra shine, brush the loaf with a thin layer of butter while it is still warm.
Troubleshooting
Bread did not rise properly.
Check that the yeast is fresh, the dough was not exposed to light, and the kitchen temperature is at least 75°F (24°C) during the rise.
Crust is too hard or dry.
Brush the loaf with melted butter immediately after baking and store in a sealed bag to retain moisture.
Matcha color faded or turned brown.
Keep the dough covered in an opaque container or foil during resting periods to protect the delicate green pigment from light.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep for up to 3 days.
Freezer: Slice, place in a freezer‑safe bag, and freeze for up to 2 months. Reheat in toaster or oven.
Room temperature: Store in an airtight container for up to 2 days.
Make-Ahead Tips
- After the first rise, you can refrigerate the dough for up to 12 hours for a richer flavor; bring to room temperature before the final bake.
- Fully baked loaves freeze well; slice before freezing for easy toast‑ready portions.
Frequently Asked Questions
What is the cultural significance and history of matcha milk bread in Japanese cuisine?
Matcha milk bread blends the traditional Japanese shokupan (soft milk bread) with matcha, a powdered green tea that has been used in Japan for centuries in tea ceremonies and sweets. The combination reflects modern Japanese bakeries’ love for incorporating classic flavors into everyday breads.
What are the traditional regional variations of matcha‑flavored bread in Japan?
While shokupan is nationwide, some regions like Kyoto add a higher proportion of matcha or combine it with azuki bean paste for a sweet red‑green swirl. In Osaka, a lighter matcha crumb is sometimes used, and in Hokkaido, dairy‑rich milk bread is paired with local green tea powders.
How is matcha milk bread traditionally served in Japanese households?
It is typically sliced thick and enjoyed toasted with butter, jam, or a spread of sweet red bean paste. It also accompanies tea time, especially with a cup of hot green tea, and is used for soft sandwiches or as a base for Japanese‑style French toast.
What occasions or celebrations feature matcha milk bread in Japanese culture?
Matcha‑flavored breads are popular during spring festivals such as Hanami (cherry‑blossom viewing) and during tea‑ceremony gatherings. They also appear in seasonal bakery displays for New Year’s and as a special treat for birthdays and school events.
What other Japanese dishes pair well with matcha milk bread?
It pairs beautifully with savory toppings like miso butter, Japanese curry, or a slice of tamago (Japanese rolled omelette). For sweet pairings, try it with matcha‑sweetened whipped cream or a drizzle of honey and kinako (roasted soybean flour).
What makes matcha milk bread special or unique in Japanese bakery tradition?
The loaf combines the ultra‑soft, pillowy crumb of shokupan with the vibrant, slightly bitter flavor and bright green hue of matcha, creating a visual and taste contrast that is both modern and rooted in Japanese culinary heritage.
What are the authentic traditional ingredients for matcha milk bread versus acceptable substitutes?
Authentic ingredients include high‑quality culinary matcha, bread‑type flour, whole milk, unsalted butter, and active dry yeast. Acceptable substitutes are almond or soy milk for dairy‑free versions, instant yeast instead of active dry, and a blend of green tea powder if matcha is unavailable, though flavor will differ.
What are the most common mistakes to avoid when making matcha milk bread at home?
Common errors include exposing the dough to direct light (which kills yeast and fades the green color), adding salt directly onto the yeast, and opening the bread machine during baking, which drops temperature and can cause a dense crumb.
How do I know when the matcha milk bread is done baking?
The loaf is done when the crust is golden‑brown, the internal temperature reaches about 190°F (88°C), and a tap on the bottom sounds hollow. The bread machine will usually signal the end of the cycle, but a quick check with a probe ensures perfect doneness.
What does the YouTube channel Oji Kitchen specialize in?
The YouTube channel Oji Kitchen focuses on easy‑to‑follow Asian home‑cooking tutorials, especially Japanese comfort foods, bakery items, and modern twists on traditional recipes, often using common kitchen appliances like bread machines and air fryers.
Last updated: August 25, 2026
