Matcha Challah Bread
Add water to a small bowl & sprinkle in the yeast. Let stand for 5 minutes to activate. In the bowl of a stand mixer fitted with the dough hook attachment add the flour, sugar & salt. Create a well in the center. Add the yeast mixture, egg, egg yolk & oil.
Ingredients
For the white dough:
- 1/2 cup warm water
- 1 teaspoons Fleischmann’s Active Dry Yeast
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoons salt
- 1 large egg
- 1 large egg yolks
- 3 tablespoons vegetable oil
For the matcha dough:
- 1/2 cup warm water
- 1 teaspoons Fleischmann’s Active Dry Yeast
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoons salt
- 1 1/2 teaspoons matcha powder, dissolved in 2 tablespoons of hot water
- 1 large egg
- 1 large egg yolks
- 3 tablespoons vegetable oil
To assemble:
- Egg white
- Black & white sesame seeds
Method
For the white dough:
Add water to a small bowl & sprinkle in the yeast. Let stand for 5 minutes to activate.
In the bowl of a stand mixer fitted with the dough hook attachment add the flour, sugar & salt. Create a well in the center. Add the yeast mixture, egg, egg yolk & oil.
Use a spatula to gradually work the dough into the center. Once a shaggy dough is formed turn the mixer on low speed & knead until the dough is elastic, about 5 minutes.
Shape into a ball, transfer to a bowl, cover & let rise until doubled in size, about 2 hours.
Divide dough into 3 equal portions & roll into a long rope, about 16 to 18 inches.
For the matcha dough:
Add water to a small bowl & sprinkle in the yeast. Let stand for 5 minutes to activate.
In the bowl of a stand mixer fitted with the dough hook attachment add the flour, sugar & salt. Create a well in the center. Add the yeast mixture, matcha, egg, egg yolk & oil.
Use a spatula to gradually work the dough into the center. Once a shaggy dough is formed turn the mixer on low speed & knead until the dough is elastic, about 5 minutes.
Shape into a ball, transfer to a bowl, cover & let rise until doubled in size, about 2 hours.
Divide dough into 3 equal portions & roll into a long rope, about 16 to 18 inches.
To assemble:
Gather the ropes, alternating between each colour & squeeze them together at the top. Carefully braid into a 6-stranded challah. Transfer to a lined baking sheet & tuck under the ends.
Cover & let rise until the dough has puffed, about 60 minutes.
Brush generously with reserved egg white & sprinkle with sesame seeds. Bake at 350(f) degrees until golden & cooked throughout, about 35 minutes. Let cool completely before slicing.
