Matcha Hokkaido Soy Milk Bread Saturday 28 July 2018

Following ‘The Epicureans’ Recipe but added Matcha and made it dairy free.. do you think it worked?

I initially wanted to make half of the recipe but got a bit confused with the recipe and added the all of the starter rather than half. So if there’s any advice I have, is make sure you only add half of the starter to this! I was able to fix it by slowly incorporating flour and getting around the feel of the bread.

I replaced any milk with soy milk (I prefer the macro brand - it has a milder soy flavour than other brands I’ve tried) and butter with Olivani - a dairy free margarine we have here in NZ.

It is important that your dough is even in size - the dough that I had in this loaf pan weren’t equal so the ones in the middle weren’t quite cooked through.

This recipe is honestly the perfect start to making great soft layered bread, which is signature of all Asian breads. I love the idea of cooking out a moist starter for this dough as well. I’m sure this is one of the key reasons it is so beautifully light and fluffy, melting in your mouth while still keeping it soft and not dry!

I did have leftover dough and ended up rolling these out flat as well and then rolling up like in the recipe but instead into small little buns. I created a ringlet of them - around 6 of them. These baked perfectly at the 175C for around 30-35 minutes at the second to last rack of my oven. Mind you, my oven is definitely not the hottest.. (someone sponsor me for a kitchen reno please omg)