How I Bake The Softest & Cute Matcha Milk Bread

Kawaii matcha milk bread (frog milk bread and cat milk bread) recipe and image by Kat Lieu

What’s better than fresh homemade milk bread? Matcha milk bread of course! If you’re time-poor, you can make this bread dough like I did the night before and allow it to rise in the refrigerator overnight. The next day, shape and then proof for about an hour in warm room temperature. You can also use any standard bread pan. I chose a cute neko (cat) bread pan and turn the slices into a frog and a kitty. I highly recommend you try this easy milk bread recipe. It requires neither the tangzhong nor yudane methods, and I bet you’ll be matcha in love with it! Happy baking!

Xoxoxo, Kat Lieu

Note: For added umami, instead of salt, add 1/2 teaspoon of any miso to the bread dough.

How To Store

The main enemy of milk bread is air, which makes it stale, and the refrigerator, which can make it hard and gritty.

Short-Term Storage (Up to 2-3 Days)

1. Cool Completely: Let the bread cool completely on a wire rack before storing.

2. Airtight Container: Place the completely cooled loaf or rolls into a rigid, airtight container or a heavy-duty reusable plastic bag. A bread box also works well if you have one.

3. Store at Room Temperature: Keep it in a cool, dry place away from direct sunlight. The texture will be at its best for 2-3 days this way.

Longer-Term Storage (2-3 Months)

Freezing is highly recommended for any milk bread you won't eat within a few days. It preserves the fresh-baked texture perfectly.

For a Whole Loaf:

1. Let the loaf cool completely.

2. Wrap the entire loaf tightly in two layers of plastic wrap, squeezing out all the air.

3. For extra protection, place the wrapped loaf inside a heavy-duty freezer bag or wrap it in aluminum foil. Freeze for up to 3 months.

For Slices or Rolls:

1. Cool completely.

2. Slice the bread if desired.

3. Place slices or rolls on a baking sheet and freeze for 1-2 hours until solid.

4. Transfer the frozen pieces to a freezer bag. This prevents them from sticking together. Freeze for up to 3 months.

To Thaw:

• Room Temperature: Let it thaw, still wrapped, at room temperature for a few hours.

• Oven/Toaster Oven (Best for Crispness): For slices or rolls, you can toast them directly from frozen. For a whole loaf, I recommend thawing at room temperature.

Happy Baking! - Sharon Hsu (@SparkleCakerie)

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

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Kawaii Matcha Milk Bread

Yield 1 loaf

Author Kat Lieu

Prep time

30 Min

Cook time

33 Min

Inactive time

2 Hour

Total time

3 H & 3 M

What’s better than fresh homemade milk bread? Matcha milk bread of course! If you’re time-poor, you can make this bread dough like I did the night before and allow it to rise in the refrigerator overnight. The next day, shape and then proof for about an hour in warm room temperature. You can also use any standard bread pan. I chose a cute neko (cat) bread pan and turn the slices into a frog and a kitty. I highly recommend you try this easy milk bread recipe. It requires neither the tangzhong nor yudane methods, and I bet you’ll be matcha in love with it!Happy baking! Xoxoxo, Kat LieuNote: For added umami, instead of salt, add 1/2 teaspoon of any miso to the bread dough.

Ingredients

For the milk bread dough

• 180-190 g any milk (about 3/4 cup)
• 7 g active dry yeast (about 2 tsp)
• A dash of sugar
• 350 g bread flour
• 1 large egg (or 50 g silken tofu)
• 80 g granulated sugar
• 1 tablespoon (approx) @aiyamatcha culinary grade matcha
• 2 tablespoon unsalted butter, softened (or 30 g any neutral oil)
• Dash of salt

For the washing the bread

• one beaten egg or any milk or cream, or any butter

Instructions

1. First, microwave the milk in 20-second bursts, until it reaches about 110F (and no hotter). Stir in the yeast and a dash of sugar. Set aside for a few minutes to allow the yeast to bloom (expand, foam up).
2. In a stand mixer fitted with a dough hook attachment (or in a mixing bowl if you’re mixing by hand), combine the yeast mixture with the remaining dough ingredients. Mix on low speed for about 8 minutes. The dough should be tacky but not too wet. Allow the dough to rest for a few minutes, then mix again on low speed for another 8 to 10 minutes. Your dough should be elastic like chewed bubble gum. At this point, you can either let the dough rise in warm room temperature until doubled in size, or wrap in plastic wrap and allow it to cold-proof in the refrigerator overnight (and up to 48 hours).
3. Once you’re ready to shape the dough, punch it down and transfer to a lightly floured work surface. Roll out and shape into your desired bread shape (two rolls for my cat pan), and transfer to your lightly greased pan. Proof for about an hour (I use my oven’s proof mode) and wash the tops with any of the following: any neutral oil, egg yolk, egg white, or cream. Once 1.5x to doubled in size, bake!
4. Preheat the oven to 350F and bake for about 30 to 35 minutes until the tops are golden brown. I like to cover the bread with aluminum foil about 15 minutes into baking.
5. Remove from the oven and enjoy warm! Happy baking!

Recommended Products:

Modern Asian Baking at Home Cookbook

Cat Bread Mold, Cake Pan with Non-Stick Coating & Carbon Steel, DIY, for Baking Lovely Cheesecake, Bread, Dessert, Champagne Gold, No Cover

Monfish Pullman Loaf Pan

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Kat Lieu is the founder of Subtle Asian Baking and this website modernasianbaking.com, and she is the bestselling author of Modern Asian Baking at Home. Currently, Kat is a full-time author, activist, and recipe developer. Follow her on Instagram. Email subtleasianbaking at gmail dot com to work with her today.