Soft & Fluffy Matcha Milk Bread Loaf
If you’re a matcha lover looking for a soft, fluffy loaf with a delicate matcha flavour, this matcha milk bread is one to try. Made with the Tangzhong method, it has a wonderfully light and tender crumb, a beautiful green colour, and a thin, delicate crust. Learn more about how Tangzhong works in my complete Tangzhong Method Guide.
This loaf is easy enough for everyday baking and delicious in so many ways. Toast a slice with butter, serve it with strawberry jam, or simply enjoy it on its own. Follow my step-by-step recipe to make this soft and fluffy matcha milk bread right at home.
Alright, let’s bake!
Why You’ll Love this Matcha Milk Bread Recipe
- Soft & Fluffy – The Tangzhong method creates a light, tender crumb that stays wonderfully soft.
- Delicate Matcha Flavour – 8 g of matcha gives the loaf a lovely colour and gentle matcha flavour without overpowering the milk bread.
- Easy to Make – Simple ingredients and clear, step-by-step instructions make this recipe approachable for home bakers.
- Perfectly Versatile – Delicious toasted with butter, served with strawberry jam, or enjoyed simply on its own.
- Beautiful Pull-Apart Texture – The soft crumb forms delicate strands that pull apart effortlessly.
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Ingredients in this Matcha Milk Bread Recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
For the Tangzhong
- Milk – Cooked with bread flour to form a thick paste, allowing the dough to hold more liquid without becoming too wet.
- Bread flour – Cooked with the milk to create the Tangzhong paste, which helps incorporate more liquid into the dough while contributing to a soft, fluffy crumb.
For the Matcha Milk Bread
- Milk – Adds moisture and richness while contributing to the soft, tender texture.
- Caster sugar – Adds sweetness and helps with browning.
- Active dry yeast – Helps the dough rise and gives the bread its light, airy texture.
- Bread flour – Provides the gluten structure needed for a soft yet well-developed loaf. A bread flour with around 12–13% protein works well.
- Matcha powder – Adds the signature green colour and delicate earthy matcha flavour.
- Fine sea salt – Enhances the flavour and balances the sweetness.
- Large egg – Adds richness, colour, and tenderness to the bread.
- Unsalted butter – Adds richness and helps create a soft, tender crumb.
Tips for Success
- Use Good-Quality Matcha – Choose a good-quality matcha powder for the best colour and a clean, delicate flavour. Avoid using too much, as a stronger amount can make the bread taste bitter.
- Cool the Tangzhong Completely – Let the Tangzhong cool to room temperature before adding it to the dough. Adding it while hot can affect the yeast and make the dough too warm.
- Use the Right Bread Flour – A bread flour with around 12–13% protein provides enough gluten strength for a soft but well-developed loaf.
- Knead Until You Pass the Windowpane Test – Proper gluten development is important for the bread’s structure. The dough should stretch thin enough for light to pass through without tearing easily.
- Don’t Add Too Much Extra Flour – The dough may feel slightly sticky while you’re shaping it, but resist adding more flour. Extra flour can make the finished bread drier and less soft.
- Watch the Second Proof – If you’re using a Pullman tin and want a square loaf, let the dough rise to the rim or slightly above before closing the lid. If it’s under-proofed, the baked loaf may have rounded corners.
- Don’t Overproof – While the dough needs to rise sufficiently to fill the Pullman tin, don’t leave it to rise excessively. Look at the dough rather than relying solely on the clock.
- Close the Lid Gently – If the dough has puffed slightly above the rim, gently press it down just enough to slide the lid into place. Avoid heavily deflating the dough.
- Cool Before Slicing – Allow the loaf to cool on a wire rack before slicing. This gives the crumb time to set and helps you achieve neat slices without compressing the soft bread.
How to Serve
This matcha milk bread is surprisingly versatile. The mild matcha flavour adds an extra layer of flavour without overpowering your favourite fillings.
- Toast with Butter – Toast a slice until lightly golden and spread with butter while it’s still warm.
- Serve with Strawberry Jam – The sweetness of strawberry jam pairs beautifully with the delicate earthy notes of matcha.
- Make Sandwiches – Use it for your favourite sandwiches with fillings such as rocket, cheese, deli meats, or whatever you enjoy. The subtle matcha flavour makes an everyday sandwich feel a little more special.
- Simply on Its Own – Because the bread is soft, fluffy, and gently sweet, it’s delicious fresh from the loaf without any toppings.
How to Store
- At Room Temperature – If you plan to finish the loaf within 1–2 days, store it in an airtight container or sealed bag at room temperature. This is the best option for keeping the bread soft and fresh.
- In the Fridge – If you need to keep it a little longer, you can store the loaf in an airtight container or bag in the fridge for up to 3 days. However, refrigeration can make bread dry out more quickly, so I prefer freezing it for longer storage.
- In the Freeze – For the best texture, slice the loaf and place the slices in a freezer-safe bag, then toast the slices straight from frozen whenever you want a fresh slice of matcha milk bread. This is my preferred way to store the bread because you can take out only what you need, and there’s no need to thaw the whole loaf.
Frequently Asked Questions
For the best flavour and colour, I recommend using a good-quality matcha powder. I use 8 g in this recipe, which gives the bread a delicate matcha flavour without making it bitter.
Tangzhong allows the dough to hold more liquid without becoming too wet. This helps create the soft, fluffy texture that makes this milk bread so special.
Absolutely! You can bake the dough in a regular loaf tin without the lid, or shape the dough into individual rolls or any shape you like. Just remember to brush the tops with egg wash before baking for that beautiful shiny, golden finish. The bread will still have the same soft and fluffy texture.
The dough may not have risen enough during the second proof. For a square loaf, let the dough rise to the rim or slightly above the rim before closing the lid. If it is too low, the baked loaf may have rounded corners.
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Soft & Fluffy Matcha Milk Bread Loaf
- Prep Time: 30 mins
- Proof Time: 3 hrs
- Cook Time: 23 mins
- Total Time: 3 hours 53 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Bake
- Cuisine: Asian, Japanese
Description
This soft and fluffy matcha milk bread loaf is made with the Tangzhong method for a light, tender crumb and delicate matcha flavour. Perfect for toast, sandwiches, or strawberry jam.
Ingredients
For the Tangzhong
- 100 ml milk
- 20 g bread flour
For the Milk Bread
- 125 ml milk
- 30 g caster sugar
- 1 tsp active dry yeast
- 335 g bread flour
- 8 g matcha powder
- 1/2 tsp fine sea salt
- 1 large egg
- 55 g unsalted butter, softened and cut into pieces
- 1 tsp vegetable oil, for coating the bowl
Instructions
Make the Tangzhong
- Whisk the milk and bread flour together in a small saucepan over low heat.
- Cook for 2–3 minutes, whisking constantly, until the mixture thickens into a smooth, translucent paste.
- Transfer the paste to a small bowl. Cover with cling film (pressed directly against the surface to prevent a skin from forming) and let it cool completely to room temperature.
Mix and Knead the Dough
- Warm the 125 ml of milk in a heatproof jug (about 30 seconds in the microwave) until lukewarm (approx. 38°C / 100°F).
- Stir in the caster sugar and active dry yeast. Cover with a clean tea towel and leave to stand for 5 minutes until frothy.
- In the bowl of a stand mixer, whisk together the bread flour, matcha powder and fine sea salt. Make a well in the centre.
- Pour the egg, the frothy yeast mixture, and the cooled Tangzhong paste into the well.
- Attach the dough hook and mix on low speed until a shaggy dough forms.
- With the mixer still running, gradually add the softened butter, one piece at a time, letting each piece incorporate before adding the next.
- Increase the mixer to medium speed and knead for 8–10 minutes. The dough is ready when it is smooth, elastic, and passes the windowpane test (you can stretch a small piece into a thin, translucent membrane without it tearing).
- Lightly oil the sides of your mixing bowl.
- Roll the dough around right inside the mixing bowl until its surface is completely covered with oil.
- Cover the bowl tightly with a lid or cling film and place it in a warm spot to proof for about 1 – 2 hours, or until doubled in size.
Shape the Dough
- Once the dough has doubled, remove the lid or cling film, dust lightly with flour, and knock out the air. Transfer to your work surface.
- Knead gently for 2 minutes and shape into a smooth ball by dragging the dough toward you while tucking the edges underneath. Cover with a tea towel and rest for 15 minutes.
- Divide the dough into 3 equal pieces (total weight is 709 g, so about 236 g each).
- Shape each piece into a smooth ball by pulling the sides down and rolling lightly on the work surface. Cover with a tea towel and rest for 15 minutes.
- Flip each dough ball sticky-side up, then flatten it by pressing with your knuckles into a flat disc.
- Roll the disc into a rectangle roughly 13 x 20 cm. Fold both long sides inward so the width of the dough fits into your bread tin.
- Roll it tightly from the top down and pinch the end to seal. Arrange the rolled dough balls side-by-side in the bread tin. Repeat this step for the remaining dough pieces.
- Cover the bread tin with a tea towel and let the dough proof for the second time (about 60 minutes, or until it rises near or slightly above the rim).
Bake the Bread Loaf
- When the second proof is almost complete, preheat the oven to 180℃ (fan).
- When the dough has risen to the rim or slightly above it, carefully slide the lid onto the tin. If the dough has puffed above the rim, gently press it down just enough to close the lid without deflating it completely. Bake for 23–25 minutes.
- Once done, remove the loaf from the tin and allow it to cool on a wire rack. Serve warm and enjoy!
Notes
- Watch my video tutorial here to see this soft and fluffy matcha milk bread loaf come to life!
- This matcha milk bread is delicious simply toasted and spread with butter, or served with strawberry jam. The combination of matcha, buttery toast, and sweet strawberry jam is so good!
Nutrition
- Serving Size: 1 serving
- Calories: 160kcal
- Sugar: 1g
- Sodium: 11mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 28mg
Final Thoughts
This matcha milk bread loaf has quickly become one of my favourite ways to enjoy homemade bread. The matcha flavour is mild and delicate, so it adds something special without overpowering the soft, milky flavour of the bread.
I love how versatile it is too — from a simple slice with butter or strawberry jam to a sandwich filled with rocket, cheese, and your favourite deli fillings.
Whether you shape it into a classic Pullman loaf or make individual rolls, I hope you give this recipe a try. Once you taste how soft and fluffy homemade matcha milk bread can be, you may find yourself baking it again and again!
Thanks for joining me in the kitchen today. Enjoy and keep baking! 💛
