Decaf Matcha Pull-Apart Bread Recipe
I’ve been so excited to see decaf matcha desserts popping up all over the world! It inspired me to get creative in the kitchen, and I’m thrilled to share my first creation: this amazing Decaf Matcha Pull-Apart Bread.
This recipe is wonderfully simple, and the best part is that your bread maker does all the hard work! Just use the dough setting, and you’ll have perfect, fluffy dough ready to go.
Ingredients
- Bread Flour: 280g
- Butter: 50g
- Sugar: 3 tbsp
- Skim Milk Powder: 2 tbsp
- Salt: 1 tsp
- Egg (Medium size): 1/2
- Water: 150mL
- Dry Yeast: 1 tsp
- Decaf Matcha Powder: 5-8g
Instructions
- Place all ingredients, including 5-8g of decaf matcha, into your bread maker. Set it to the “dough” mode and let it complete the first rise.
- Once the dough cycle is finished, remove the dough from the machine. Divide and shape it into small, even balls and arrange them in your baking pan.
- For the second rise, place the pan in an oven set to 35-40°C (95-104°F) for about 30 minutes. (Alternatively, you can leave it in a warm place.)
- After the second rise, remove the pan from the oven. Preheat the oven to 180°C (350°F). Bake the bread for 15 minutes.
Tips for the Perfect Bread
The egg in this recipe is the secret to making the bread wonderfully fluffy! It bakes up with a rich matcha aroma and a beautiful, deep flavor. Here are a couple of tips to make it your own:
For a Chewier, “Mochi-Mochi” Texture: Love that uniquely Japanese chewy texture? Simply swap out 50g of the bread flour for rice flour. It’s an easy change that makes a big difference!
Serving Suggestions: This bread is fantastic on its own, but don’t be shy about trying it with toppings! It’s incredible drizzled with honey for a touch of sweetness. And for a truly amazing sweet-and-savory twist, try it with a slice of cheese. Trust us, it’s a game-changer!
