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Matcha Challah Bread

Matcha Challah Bread

                            

LEVEL

Intermediate

SERVINGS

1 Loaf

TIME

4 Hours 10 Minutes

RECIPE RATING

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Ingredients

    For the white dough

  • 1/2 cup warm water
  • 1 teaspoons Fleischmann’s Active Dry Yeast
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoons salt
  • 1 large egg
  • 1 large egg yolks
  • 3 tablespoons vegetable oil

    • For the matcha dough

  • 1/2 cup warm water
  • 1 teaspoons Fleischmann’s Active Dry Yeast
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoons salt
  • 1 1/2 teaspoons matcha powder, dissolved in 2 tablespoons of hot water
  • 1 large egg
  • 1 large egg yolks
  • 3 tablespoons vegetable oil

    • To assemble

  • Egg white
  • Black & white sesame seeds

PRODUCTS

Instructions

    For the white dough

  1. Add water to a small bowl & sprinkle in the yeast. Let stand for 5 minutes to activate.
  2. In the bowl of a stand mixer fitted with the dough hook attachment add the flour, sugar & salt. Create a well in the center. Add the yeast mixture, egg, egg yolk & oil.
  3. Use a spatula to gradually work the dough into the center. Once a shaggy dough is formed turn the mixer on low speed & knead until the dough is elastic, about 5 minutes.
  4. Shape into a ball, transfer to a bowl, cover & let rise until doubled in size, about 2 hours.
  5. Divide dough into 3 equal portions & roll into a long rope, about 16 to 18 inches.

    6. For the matcha dough

  6. Add water to a small bowl & sprinkle in the yeast. Let stand for 5 minutes to activate.
  7. In the bowl of a stand mixer fitted with the dough hook attachment add the flour, sugar & salt. Create a well in the center. Add the yeast mixture, matcha, egg, egg yolk & oil.
  8. Use a spatula to gradually work the dough into the center. Once a shaggy dough is formed turn the mixer on low speed & knead until the dough is elastic, about 5 minutes.
  9. Shape into a ball, transfer to a bowl, cover & let rise until doubled in size, about 2 hours.
  10. Divide dough into 3 equal portions & roll into a long rope, about 16 to 18 inches.

    11. To assemble

  11. Gather the ropes, alternating between each colour & squeeze them together at the top. Carefully braid into a 6-stranded challah. Transfer to a lined baking sheet & tuck under the ends.
  12. Cover & let rise until the dough has puffed, about 60 minutes.
  13. Brush generously with reserved egg white & sprinkle with sesame seeds. Bake at 350(f) degrees until golden & cooked throughout, about 35 minutes. Let cool completely before slicing.

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