Matcha-Red Bean Swirl Loaf

After baking a delicious loaf of cinnamon-swirl bread, I was inspired to investigate other types of swirl bread.  I've compiled a long list of flavors to experiment with, but I was most eager to bake a matcha-red bean swirl loaf. 

The inspiration for this loaf came from the blog Cosy Bake, where Honey Boy baked a beautiful matcha-red bean swirl loaf.  

This was my first time working with Matcha.  Matcha can be found at your local Japanese market or online.  Luckily I recently visited my family in Massachusetts where there is a nearby Japanese market.  Otherwise I would have ordered matcha and red beans online, as there certainly aren't any Japanese markets nearby in Vermont!

I also picked up some other treats for myself. Yum!

Matcha-Red Bean Swirl Bread

Bread Dough Ingredients:
½ cup whole milk
4 tablespoons unsalted butter
2 ¼ teaspoons active dry yeast
½ cup warm water
1/3 cup sugar
2 large eggs
1 ½ teaspoons salt
3 ¼ - 3 ¾ cups all-purpose flour
1 tablespoon matcha

prepared red beans

Glaze Ingredients:
1 large egg
2 teaspoons milk

1. Heat the milk and butter on the stovetop or in the microwave until the butter melts.  Cool until warm to the touch.

2. Sprinkle the yeast over the warm water in the bowl of an electric mixer.  Add the sugar and eggs and beat on low with the paddle attachment just until mixed thoroughly.  Add the salt, warm milk mixture, and 2 cups of the flour.  Mix at medium speed for about 1 minute until blended.  Switch to the dough hook and add 1 ¼ more cups of flour.  Knead at medium-low speed, only adding more flour if the dough sticks to the sides of the bowl.  Continue kneading until the dough is smooth, roughly 10 minutes.

3.  Turn the dough out onto a work surface.  With a dry hand, squeeze the dough.  If it feels sticky, add up to ½ cup more flour, kneading with your hands, until the dough is smooth and elastic.  Place half the dough in a well-oiled bowl and cover with plastic wrap. Return the other half of the dough into the bowl of the electric mixer and add the matcha.  Mix on medium with the paddle attachment until the matcha is incorporated into the dough.  Place the matcha dough in a second well-oiled bowl and cover with plastic wrap.  Let both bowls sit until the dough is doubled in size, about 2 ½ hours.

4. After doubled, punch the doughs down lightly and turn out onto an unfloured work surface and let sit for 10 minutes.  Meanwhile,  grease a 9 x 5 inch loaf pan.

5.  Start with the plain dough. Press the dough into an 8 by 6 inch rectangle, with the short side facing you. With a rolling pin, roll the dough into an 18 x 8 inch rectangle.  Repeat with the matcha dough and lay the matcha dough on top of the plain dough.  Sprinkle the red beans on top off the matcha dough.  Starting at the short end, roll the dough away from you.  From time to time, push the ends in to prevent the dough from becoming wider than 9 inches.  Once rolled, pinch the ends to seal, and place the roll, seam side down, in the greased loaf pan.  Cover loosely with plastic wrap and let sit until the dough reaches 1 inch above the sides of the pan, about 1 ½-2 hours.

6. Preheat the oven to 350 degrees F.  Whisk the egg and milk together for the glaze, and brush over the top of the loaf.  Bake the bread for 30 – 40 minutes, or until an instant read thermometer inserted into the center reads between 185 and 190.

7. Remove the bread from the loaf pan and let cool.

ENJOY!