How to make
Dissolve the yeast with the sugar in the slightly warmed milk. Stir and let it activate for 8-10 minutes.
Beat the egg and add the butter - melted but not hot. Pour it into the activated yeast and mix.
Separate 2.8 oz (80 g) of the mixture and add 4.2 oz (120 g) of flour with a pinch of salt to it. Knead a smooth ball of dough and place it in a lightly greased bowl.
Add the matcha powder to the rest of your liquid mixture and beat so that there are no lumps or undissolved particles.
Add the remaining flour - 3.9 oz (110 g) and knead a second ball of dough. If necessary, add more flour until it stops sticking and becomes smooth and elastic. Put it in another greased bowl.
Cover the two bowls with two colors of dough with clean towels and leave it to rise for 30 minutes or a little longer depending on the heat in the room.
On a lightly floured surface, roll out the white ball of dough into a thin crust and spread it with a little milk. Do the same with the green peel, and when it is ready, put it on top of the white one.
Roll it up and place it in a greased, rectangular 1 liter cake tin. Leave it to double in size for 30-40 minutes.
Bake the matcha bread roll at 360°F (180°C) in a preheated oven for 30 minutes or until it acquires a golden color.
Cool it on a wire rack and cut the homemade aromatic bread into slices.
Enjoy your meal!
