matcha challah bread
there's nothing quite the smell of a fresh loaf of bread being taken out of the oven. after a few minutes, not only the smell fills the room, but also a lineup of friends and family waiting for a warm slice.
3/4 tablespoon active dry yeast
1 tablespoon sugar, plus 1/4 cup
1/4 cup vegetable oil
3 large eggs
4 1/4 cups all-purpose flour
1.5 tablespoons uki brand organic culinary matcha, plus more for sprinkling
1/2 tablespoon salt (we used kosher)
1. dissolve yeast and 1/2 tbsp sugar in a large bowl with 1 cups warm (not hot) water. some small bubbles should start to rise.
2. whisk in oil, then the 2 eggs.
3. once incorporated, add the additional sugar and salt. slowly add flour and 1.5 tbsp matcha powder. adjust the amount of flour/matcha powder so the dough is sticky but not wet, and a beautiful subtle green color.
4. if using a stand mixer with a dough hook, transfer the dough into the mixer, and knead on the lowest speed until smooth and bouncy (about 8 minutes). if kneading by hand, turn the dough onto a floured surface and knead until smooth (about 10 minutes).
5. return the dough to an oiled bowl, cover with plastic wrap or a clean damp cloth. leave in a warm place, and allow to rise until almost doubled (about one hour).
6. once almost doubled, punch the dough down, and allow to rise for another 30 minutes.
7. split the dough into 3 or 6 balls, depending on how many strands you would like in the braid. roll each ball until it is about 12 inches long. for a 6-braid challah, pinch all the strands together at the top and spread them out like a fan. take the rightmost strand and cross it over the three to the left of it. take the leftmost strand, and cross it over the three to the right of it. repeat, always crossing over three other strands, until the end of the dough. pinch the ends of the dough together, and tuck both ends underneath the loaf.
8. in a small bowl, beat the remaining egg and brush it over the loaf.
9. allow the dough to rise for an additional hour. while it is rising, preheat the oven to 375 degrees. brush the loaf with more beaten egg, and bake on the middle rack for 35-40 minutes. because of the eggwash, the loaf will turn a beautiful golden brown, which is a sign it is ready.
10. as tempting as it is to dig in right away, allow the challah to cool for 15 minutes on a wire rack. Sprinkle with matcha powder for a stronger, creamier matcha taste.
the base for this recipe was sourced from the New York Times. the original link can be found here https://cooking.nytimes.com/recipes/7199-my-favorite-challah