Green Tea and Red Rice Swirl Bread
Green tea and red rice add more than color and an East Asian twist to this soft bread loaf. Lightly enriched with sugar, butter, and an egg yolk, the subtle tastes of both ingredients pull through along with their many nutritional benefits.
The health benefits of green tea are well-documented, but red rice may be a bit unusual depending on your location. It is mainly used as a natural coloring agent in Chinese cuisine and as a dietary supplement known to control cholesterol. I consider this bread a tasty way to recover from sugar and chocolate eating sprees.
I meant to join Boaz’s Bread Baking Day for colorful breads but it got buried under a ton of unfinished posts. All three of them. I’m blaming all that sugar I’ve been having lately.
recipe adapted from Youko Yamane (in Japanese)
Yeastspotting at Wild Yeast Blog
Green Tea and Red Rice Swirl Bread
makes one 8 1/2 by 4 1/2-inch loaf
Dough Formula:
Ingredients Volume Ounces Grams all-purpose or bread flour 2 1/3 cups 10.6 300 instant yeast 1 1/2 tsp .2 5 granulated sugar 2 tbsp + 1 tsp 1.1 30 kosher salt 1 tsp .1 4 egg yolk 1 .7 20 water, lukewarm 2/3 cup 5.6 160 unsalted butter, melted 2 tbsp .8 24
For the Green Tea and Red Rice Pastes:
1 tablespoon powdered or finely ground green tea leaves + 2 teaspoons hot water
1 tablespoon ground red rice + 2 teaspoons hot water
Instructions:
Mix Mix all of the ingredients except the green tea and
red rice pastes until a shaggy ball of dough is formed.
Knead 5 to 6 minutes
Divide 2 pieces
Knead Smear the green tea and red rice paste to each of the
two pieces of dough. Continue kneading each piece of
dough separately until a smooth and pliable ball of
dough is formed and the pastes are thoroughly
incorporated, about 5 to 6 minutes.
Bulk Ferment 1 hour at room temperature
Shape Stretch each piece of dough into a rectangular shape
and place one on top of the other. Roll tightly
beginning from the short edge of the rectangle, as
illustrated in this recipe for Frisian sugar bread.
Preheat Oven 350ºF/175ºC
Final Proof 60 to 90 minutes at room temperature, or until
almost doubled in size
Bake Bake for 40 to 50 minutes at 350ºF/175ºC, rotating the
loaf halfway through baking if necessary.
Cool At least 30 minutes
Green tea and red rice swirl bread crust.
You are relaxed. You are getting very relaxed.
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December 11th, 2008 at 12:07 am
hehehe.. what a relaxing looking bread ;P Timely post, as I bought some red rice recently and haven’t decided what to do with it yet. Have you got any other red rice related recipes?
December 11th, 2008 at 12:20 am
wow you always amaze me by your bread making talent. I ve never heard of red rice either. I always learn new things from your blog
December 11th, 2008 at 12:29 am
Wow, that is very cool! Coolest bread I’ve seen, as a matter of fact.
Nice work!
December 11th, 2008 at 12:35 am
Very pretty! I love the flavorings! Thanks for the tip…
Cheers,
Rosa
December 11th, 2008 at 1:05 am
That is so coooool!
December 11th, 2008 at 1:53 am
Beautiful bread. Amazing how just a TBsp of ground red rice can give such a deep color! Love it.
December 11th, 2008 at 2:12 am
I think I’ve seen red rice here before, but I didn’t know it could color dough so deeply! Nice work!
December 11th, 2008 at 3:40 am
The first thing I thought of when I saw your bread: ZEN.
That is awesome, Jude!
December 11th, 2008 at 4:53 am
A lovely swirled bread! I’ve never heard of red rice before, but now know what it looks like. I get bogged now with posts that I want to enter in different events,too, but miss the deadline for one reason or another.
December 11th, 2008 at 6:05 am
Exotic!
December 11th, 2008 at 8:30 am
I need to really get over my yeast issues and give bread making another try. This loaf looks so beautiful and festive too!
December 11th, 2008 at 9:22 am
I am led to your blog via foodgawker. Your bread looks so beautiful. What an unusual use of red rice!
December 11th, 2008 at 9:54 am
This looks like such a fun bread!
December 11th, 2008 at 9:58 am
Ah . . . totally brilliant! Really beautiful!
December 11th, 2008 at 10:11 am
Ohh that’s how swirls are created. Beautiful bread Jude!
December 11th, 2008 at 11:49 am
That’s incredible! It’s now the top swirled loaf I have ever seen. I eat red rice all the time, so it’ll be cool to use it this way.
December 11th, 2008 at 12:27 pm
Wow, this is a gorgeous bread. I love the color that the red rice imparts to the dough.
Sorry you couldn’t make it on time, but this looks absolutely fantastic.
December 11th, 2008 at 12:38 pm
I’m so jealous that you got such a pretty swirl out of that. Whenever I try to make a swirled bread, things squash or the two parts don’t rise the same – havoc in the kitchen! It’s very beautiful though, and almost makes me want to shell out for matcha and red rice. Unfortunately, neither are really available in good ol’ Wisconsin. Plenty of cheese and beer though.
December 11th, 2008 at 5:05 pm
Red rice? never heard of that. That imparted such a lovely color. Beautiful!
December 11th, 2008 at 6:07 pm
You my friend are the bread king. Another amazing creation
December 11th, 2008 at 7:16 pm
The step-by-step is very helpful…I always wondered how swirl bread was made! This sounds like a great combination of color and flavor.
December 11th, 2008 at 7:50 pm
You make the most beautiful breads. I’m inspired.:)
December 11th, 2008 at 8:47 pm
Woah! That bread look beautiful. I wish I could have a slice right now! I’ll have to try this recipe sometime soon… and the colors are perfect for the Christmas season!
December 11th, 2008 at 9:11 pm
Now I need to find red rice. Never come across before. Any suggestions where to get some???
Love the colour of your bread pix!
December 11th, 2008 at 10:34 pm
Wow–so pretty and I love that you can use finely ground green tea. I’ve been on an unsuccessful search for matcha for months. Looks so fabulous!
December 11th, 2008 at 10:42 pm
Oh that is so interesting, I would never have thought that is the way to make a swirl. Such a beautiful bread!
December 11th, 2008 at 10:53 pm
Wow! Love the bread, and you’re so right green tea is super healthy for you.
December 11th, 2008 at 11:20 pm
How neat! Now you have me thinking about all the other things I can use to color/flavor bread with:-)
December 12th, 2008 at 1:45 am
How beautiful this bread looks !!
December 12th, 2008 at 2:01 am
[...] Green Tea and Red Rice Swirl Bread [...]
December 12th, 2008 at 4:14 am
How perfect! Your bread is so unbelievable… and relaxing…
December 12th, 2008 at 8:35 am
That is the best bread I have seen in ages!
December 12th, 2008 at 9:14 am
I am so intrigued by this, both the color and the flavors. Matcha I have, but I’ve never heard of red rice, although I’m sure I can find it around here. Another beauty from you!
December 12th, 2008 at 11:16 am
Dude. That loaf of bread is so rad.
December 12th, 2008 at 12:46 pm
absolutely beautiful, jude. i can only imagine the flavor! how was it?
December 12th, 2008 at 5:39 pm
That is the coolest swirl I have ever seen. Ever.
December 13th, 2008 at 12:46 am
Beautiful! And very relaxing they look indeed!
wonderful, like always!
December 13th, 2008 at 8:27 am
Perfect for Christmas with that color
December 13th, 2008 at 9:27 am
Absolutely stunning, wow. It’s like a work of art.
December 13th, 2008 at 10:42 am
What an incredible bread for wow factor.
December 13th, 2008 at 6:57 pm
WOW. That is about the coolest bread I have ever seen.
December 14th, 2008 at 8:52 am
What a beautiful and interesting bread – never thought of rice going into a bread!
December 14th, 2008 at 6:54 pm
The swirl looks beautiful, Jude. Never would have thought of red rice for colouring bread, but it makes sense.
I had made a swirl bread for BBD too.:)
December 14th, 2008 at 11:19 pm
That’s a terrific-looking loaf of bread — almost too pretty to eat! It’s inspirational.
December 15th, 2008 at 1:21 am
What a gorgeous loaf! Very creative!
December 15th, 2008 at 7:52 am
[...] Green Tea and Red Rice Swirl Bread from Apple Pie, Patis & Pâté [...]
December 15th, 2008 at 2:47 pm
What incredible colors! This loaf is positively stunning to look at, and I’m sure it’s delicious as well.
December 16th, 2008 at 11:45 pm
Y – Mostly savory stuff — anywhere food coloring is needed I use it as a replacement. Red rice is neutral tasting enough, I think.
javapot – I’m sure there are sources online. Sometimes it’s called “red yeast rice” because it’s fermented.
Arundathi – It tasted mostly of green tea. The rice taste was a lot less obvious since it doesn’t really taste much of anything on its own.
December 19th, 2008 at 9:03 pm
I think this is the first time that I’ve seen bread that can actually be called pretty!
Nice job!
January 17th, 2009 at 8:18 pm
[...] Green Tea and Red Rice Swirl Bread [...]
June 11th, 2009 at 1:17 pm
[...] Green Tea and Red Rice Swirl Bread from Apple Pie, Patis & Pâté [...]
March 15th, 2010 at 8:02 am
Hi!
I’d love to draw your green tea and red rice bread and include it on my blog this month. Please let me know if that would be okay. Here is my blog:
http://www.lunchboxproject.com
Here are my submission guidelines:
lbptidbits.blogspot.com/2010/02/submission-gu idelines.html
You can contact me directly here: lisaorgler@huxcomm.net
Thanks and I look forward to hearing from you!
Lisa
May 30th, 2010 at 12:52 am
I am a huge fan of your blog! Look at my website, You can analyze your site there!
May 15th, 2011 at 9:32 pm
[...] Renee, who sent information on this fascinating bread to me. You can find the original recipe at http://www.applepiepatispate.com/bread/green-tea-red-rice-swirl/ As soon as I saw the site I knew I had to try it. We all know that green tea has many health [...]
May 15th, 2011 at 9:40 pm
Hi -
Just to let you know that I baked a whole wheat version of your Green Tea and Red Rice Swirl Bread this week and posted the results on my blog at http://pamsbread.com.
Thank you so much for introducing me to this fun, tasty bread!
November 15th, 2011 at 8:10 am
can i request something? do you have any bread recipe the incorporate flowers?
i reacently went to bohol with my family and checked in at bohol bee farm. they serve a flowery salad with edible flowers and it is so yummy! so i wondered if its possible to add whole flowers to a bread? im thinking of rose petals or maybe orange blossoms!
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