Baking and desserts · Japanese-inspired
Matcha and Black Sesame Swirl Bread
A soft enriched matcha loaf wrapped around a nutty black sesame filling, with detailed shaping cues.
Jump to recipe35 min prep · 35 min cook
The recipe
Matcha and Black Sesame Swirl Bread
10 servings
Ingredients
- 3 cups bread flour
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine salt
- 1 tablespoon culinary matcha
- 3/4 cup warm whole milk
- 1 large egg
- 5 tablespoons unsalted butter, softened and divided
- 1/3 cup black sesame seeds, toasted and finely ground
- 3 tablespoons light brown sugar
- 1 tablespoon honey
Instructions
- Mix the flour, sugar, yeast, salt, and matcha. Add the milk, egg, and 3 tablespoons butter. Knead until smooth and elastic, 8 to 10 minutes.
- Cover and let rise until doubled, 60 to 90 minutes. Grease a 9-by-5-inch loaf pan.
- Mix the ground sesame, brown sugar, honey, and remaining 2 tablespoons butter into a spreadable paste.
- Roll the dough into a 10-by-16-inch rectangle. Spread with sesame filling, leaving a 1/2-inch border. Roll tightly from a short side and pinch the seam.
- Place seam-side down in the pan. Cover and proof until the dough crowns 1 inch above the rim, 45 to 75 minutes.
- Bake at 350°F for 32 to 38 minutes, until the center reaches 190°F. Cool 10 minutes in the pan, then move to a rack and cool fully.
Cook’s notes
- Use culinary-grade matcha; premium sipping matcha is unnecessary for baking.
- Cool completely before cutting or the warm crumb may compress.
Storage and reheating
Keep airtight at room temperature for 3 days or freeze sliced for 2 months. Toast slices directly from frozen.
Frequently asked questions
Why did the swirl separate?
Roll firmly without trapping air and avoid using more filling than the recipe specifies.
Can I knead by hand?
Yes. The dough is soft but should become smooth after 10 to 12 minutes of kneading.