Decaf Matcha Pull-Apart Bread Recipe
In my research on decaf, I’ve noticed that sweets made with decaf matcha are becoming quite popular overseas. That inspired me to try making a few different desserts, starting with this Decaf Matcha Pull-Apart Bread!
This is a simple recipe for pull-apart bread that you can make easily using the dough setting on your bread maker.
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 the recipe makes the bread wonderfully fluffy! For a chewier, “mochi-mochi” texture, you can substitute 50g of the bread flour with rice flour.
The bread turned out delicious, with a rich matcha aroma and flavor. It’s surprisingly delicious drizzled with honey or even served with a slice of cheese—the combination works really well!
