녹차 마블 큐브 식빵
녹차 마블 큐브 식빵 is a medium Japanese recipe that serves 8. 200 calories per serving. Recipe by OrangeBap on YouTube.
Prep: 2 hrs 40 min | Cook: 30 min | Total: 3 hrs 30 min
Cost: $2.17 total, $0.27 per serving
Ingredients
- 300 g Bread Flour (high-protein bread flour, sifted)
- 20 g Granulated Sugar
- 4 g Fine Sea Salt
- 6 g Instant Yeast (active dry yeast can be used, but proof first)
- 220 g Whole Milk (warm to 35°C (95°F))
- 30 g Unsalted Butter (softened at room temperature)
- 10 g Matcha Powder (culinary grade, bright green)
- 15 ml Water (room temperature)
Instructions
Combine Dry Ingredients
In a large mixing bowl add the bread flour. Make three small wells in the flour and place the sugar, salt, and instant yeast in separate wells, keeping them apart.
Time: PT5M
Add Warm Milk and Form Rough Dough
Pour the warm milk (35°C / 95°F) into the center well and stir with a spatula until a shaggy dough forms.
Time: PT5M
Temperature: 35°C
Knead the Dough
Knead the dough by hand or with a stand mixer for 15–20 minutes until it begins to come together.
Time: PT20M
Incorporate Butter
Add the softened butter to the dough and continue kneading for another 10 minutes until the dough is smooth, elastic, and the butter is fully incorporated.
Time: PT10M
Prepare Matcha Mixture
In a small bowl, whisk together the matcha powder and 15 ml of water until a smooth paste forms.
Time: PT5M
Divide and Color Dough
Divide the dough in half. Take one half and knead the matcha paste into it until the dough is uniformly green.
Time: PT10M
First Proof
Place the plain dough and the matcha‑colored dough in separate lightly oiled bowls, cover, and let them proof for 1 hour at 28°C (82°F) or until doubled in size.
Time: PT1H
Temperature: 28°C
Rest After Proof
Gently press each dough to release excess gas, then let them rest uncovered for 15 minutes at room temperature.
Time: PT15M
Shape the Swirl
On a lightly floured surface, roll the plain dough into a rectangle, then roll the matcha dough into a rectangle of the same size. Stack the matcha rectangle on top of the plain one, then roll tightly into a log. Pinch the seam to seal.
Time: PT15M
Second Proof
Place the rolled log into the prepared loaf pan, cover, and proof for 40–50 minutes at 29°C (85°F) until the dough reaches about 90% of the pan’s height.
Time: PT45M
Temperature: 29°C
Bake
Bake in a pre‑heated oven at 180°C (350°F) for 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Time: PT30M
Temperature: 180°C
Nutrition Facts
- Calories
- 200
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 4 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of Bread Flour: All-Purpose Flour
- Instead of Granulated Sugar: Honey, Maple Syrup
- Instead of Fine Sea Salt: Kosher Salt
- Instead of Instant Yeast: Fresh Yeast
- Instead of Whole Milk: Almond Milk, Soy Milk
- Instead of Unsalted Butter: Margarine
- Instead of Matcha Powder: Green Tea Powder
Equipment Needed
- Mixing Bowl
- Stand Mixer with Dough Hook (optional)
- Kitchen Scale
- Plastic Wrap or Damp Kitchen Towel
- Loaf Baking Pan (9x5 inch)
- Oven
- Rolling Pin
- Bench Scraper (optional)
Critical Steps — Do Not Skip
- Kneading until the dough is smooth and elastic
- Evenly incorporating matcha paste into half of the dough
- First proof until doubled in size
- Sealing the seam after rolling
- Second proof to 90% pan height
- Baking until golden and hollow‑sounding
Chef Tips from the Video
- Use culinary‑grade matcha for a vivid green color and authentic flavor.
- For a shinier crust, brush the loaf with a light egg wash (1 egg beaten with 1 tbsp milk) before baking.
- Let the bread cool on a wire rack for at least 20 minutes before slicing to finish the crumb set.
Troubleshooting
Dough is too sticky after adding butter.
Add a tablespoon of flour at a time while kneading until the dough becomes manageable.
Matcha color is uneven.
Knead the matcha paste thoroughly until no streaks remain; use a bench scraper to fold the dough repeatedly.
Bread collapses after baking.
Do not over‑proof the second rise; bake as soon as the dough reaches 90% of pan height.
Storage
Refrigerator: Wrap tightly in plastic wrap; keeps 3 days.
Freezer: Freeze wrapped loaf for up to 2 months; thaw at room temperature before serving.
Room temperature: Best eaten the same day; can sit up to 1 day in a bread box.
Make-Ahead Tips
- Bake the loaf a day ahead and reheat slices in a toaster or oven for a fresh feel.
- Freeze individual slices wrapped in parchment for quick toast‑ready portions.
Frequently Asked Questions
What is the cultural significance and history of matcha swirl bread in Japanese cuisine?
Matcha has been used for centuries in Japanese tea ceremony and sweets. Incorporating matcha into bread is a modern fusion that blends Western baking techniques with traditional Japanese flavors, creating a visually striking and aromatic loaf.
What are the traditional regional variations of matcha‑flavored breads in Japan?
In Kyoto, matcha is often mixed into soft rolls called "matcha pan" and paired with red bean paste. In other regions, matcha is used in pastries like dorayaki or as a glaze for mochi, but a swirl loaf is a contemporary adaptation.
How is matcha swirl bread traditionally served in Japanese households?
It is typically sliced and enjoyed with a cup of green tea or coffee, sometimes toasted lightly and spread with butter or sweet red bean paste for a simple snack.
During which Japanese celebrations is matcha‑flavored bread commonly enjoyed?
Matcha treats are popular during tea‑time gatherings, seasonal festivals like Hanami (cherry blossom viewing), and as a special breakfast for New Year’s celebrations when green colors symbolize renewal.
What other Japanese dishes pair well with matcha swirl bread?
Pair it with miso soup, a small side of pickled vegetables, or a Japanese-style omelette (tamagoyaki) for a balanced breakfast or light lunch.
What makes matcha swirl bread special compared to regular white bread?
The vibrant green matcha layer adds a subtle earthy bitterness and antioxidant benefits, while the swirl creates a beautiful visual contrast and a slightly denser crumb in the colored portion.
What are the most common mistakes to avoid when making matcha swirl bread?
Common errors include over‑mixing the matcha paste, over‑proofing the dough, and not sealing the seam tightly, which can cause the swirl to unravel during baking.
Why does this recipe use a separate matcha dough instead of mixing matcha into the whole batch?
Creating a distinct matcha dough allows for a clean, vivid green swirl and prevents the matcha flavor from being diluted throughout the entire loaf.
Can I make the matcha swirl bread ahead of time and how should I store it?
Yes, bake the loaf a day ahead and store it wrapped in the refrigerator. For longer storage, freeze tightly wrapped slices; reheat in a toaster or oven before serving.
What does the YouTube channel OrangeBap specialize in?
The YouTube channel OrangeBap focuses on creative home baking tutorials, often blending Western techniques with Asian flavors and providing detailed step‑by‑step guidance for home cooks.
How does the YouTube channel OrangeBap's approach to Japanese‑inspired baking differ from other cooking channels?
OrangeBap emphasizes precise temperature control, clear visual cues, and practical tips for ingredient sourcing, making Japanese‑inspired recipes accessible to a global audience while maintaining authentic flavor profiles.
Last updated: August 25, 2026
