INGREDIENTS

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

DIRECTIONS

• 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.
• 3. 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).
• 4. 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.
• 5. 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!
• 6. 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.
• 7. Remove from the oven and enjoy warm! Happy baking!