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.
Green Tea and Red Rice Swirl Bread
makes one 8 1/2 by 4 1/2-inch loaf
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
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.