Chocolate Green Tea Bread Loaf | Soft & Fluffy Recipe

Chocolate Green Tea Bread Loaf is a soft, fluffy homemade bread with beautiful layers of chocolate and green tea flavour. The lightly sweet dough is divided into two portions, flavoured separately with cocoa and matcha, then shaped together to create an attractive marbled loaf.

Prep Time: 25 minutes
Rising Time: 1 hour 30 minutes
Bake Time: 30–35 minutes
Total Time: Approximately 2 hours 30 minutes
Servings: 8–10 slices

Ingredients

For the Dough

• 350 g bread flour
• 40 g granulated sugar
• 5 g instant yeast
• ½ teaspoon salt
• 1 large egg
• 180 ml lukewarm fresh milk
• 35 g unsalted butter, softened
• 1 teaspoon vanilla extract

For the Green Tea Dough

• 1½ teaspoons matcha powder
• 1 teaspoon warm water

For the Chocolate Dough

• 1½ tablespoons unsweetened cocoa powder
• 1 tablespoon warm milk

Optional Filling

• 60 g chocolate chips
• 40 g white chocolate chips
• 2 tablespoons sweet red bean paste, optional

For Finishing

• 1 tablespoon fresh milk, for brushing
• Melted butter, for brushing after baking

Instructions

Prepare the Dough

1. Combine the dry ingredients.
   Add the bread flour, sugar, instant yeast, and salt to a large mixing bowl.
2. Add the wet ingredients.
   Add the egg, lukewarm milk, and vanilla extract.
3. Mix the dough.
   Stir until the ingredients come together into a rough dough.
4. Knead.
   Transfer the dough to a clean work surface and knead for approximately 5 minutes.
5. Add the butter.
   Gradually add the softened butter while continuing to knead.
6. Continue kneading.
   Knead for another 8–10 minutes until the dough becomes smooth, soft, and elastic.
7. Divide the dough.
   Divide the dough into two equal portions.

Make the Green Tea Dough

1. Mix the matcha powder with 1 teaspoon of warm water to form a smooth paste.
2. Add the matcha paste to one portion of dough.
3. Knead until the colour is evenly distributed throughout the dough.

Make the Chocolate Dough

1. Mix the cocoa powder with the warm milk to form a thick paste.
2. Add the cocoa mixture to the second portion of dough.
3. Knead until the dough becomes evenly chocolate coloured.

First Rise

1. Shape both dough portions into smooth balls.
2. Place them in separate lightly greased bowls.
3. Cover with plastic wrap or clean kitchen towels.
4. Leave them in a warm place for approximately 60 minutes, or until doubled in size.

Shape the Bread

1. Gently press both risen dough portions to release excess air.
2. Roll the green tea dough into a rectangle.
3. Roll the chocolate dough into a rectangle of approximately the same size.
4. Place the chocolate dough on top of the green tea dough.
5. Sprinkle chocolate chips or white chocolate chips over the surface, if using.
6. Starting from one short edge, roll the dough tightly into a log.
7. Pinch the seam gently to seal it.
8. Place the dough seam-side down into a lightly greased loaf tin.

Swirl Variation

For a stronger marbled effect:

1. Divide each coloured dough into two pieces.
2. Roll each piece into a long rope.
3. Arrange one green tea rope beside one chocolate rope.
4. Twist them together gently.
5. Repeat with the remaining two ropes.
6. Place both twisted sections together in the loaf tin.

Second Rise

1. Cover the loaf loosely.
2. Leave it to rise for approximately 30–40 minutes, or until the dough reaches close to the top of the loaf tin.

Bake the Bread

1. Preheat the oven.
   Preheat the oven to 175°C.
2. Brush the loaf.
   Lightly brush the top with fresh milk.
3. Bake.
   Bake for approximately 30–35 minutes.
4. Check the colour.
   The top should be lightly golden and the loaf should sound slightly hollow when tapped.
5. Prevent over-browning.
   If the top becomes dark too quickly, loosely cover it with aluminium foil during the final 10 minutes.
6. Brush with butter.
   Remove the loaf from the oven and immediately brush the top lightly with melted butter.
7. Cool.
   Allow it to cool in the tin for approximately 10 minutes before transferring it to a wire rack.
8. Slice.
   Wait until the loaf has cooled before slicing so the crumb remains soft and neat.

Serving Suggestions

Serve Chocolate Green Tea Bread Loaf with:

• Butter
• Honey
• Condensed milk
• Chocolate spread
• Cream cheese
• Fresh strawberries
• Hot coffee
• Green tea
• Thai milk tea

It is also delicious lightly toasted the next day.

Kift’s Tips

• Use bread flour for the softest and fluffiest texture.
• Make sure the milk is lukewarm rather than hot.
• Knead the dough until smooth and elastic.
• Avoid adding too much extra flour while kneading.
• Use good-quality matcha for a stronger green tea colour and flavour.
• Mix the matcha and cocoa with a little liquid before adding them to the dough to prevent dry powder pockets.
• Allow the dough to rise until doubled rather than relying only on the stated time.
• Roll both coloured dough pieces to a similar size for even layers.
• Do not overfill with chocolate chips because too much filling can make shaping difficult.
• Brush the baked loaf with butter for a softer crust.
• Allow the bread to cool before slicing.
• Store the loaf tightly covered to keep it soft.

Storage Instructions

Store the cooled loaf in an airtight container or tightly wrapped at room temperature for up to 2 days.

For longer storage, keep it refrigerated for up to 4 days.

Reheat individual slices in the microwave for approximately 10–15 seconds or toast them lightly before serving.

The loaf can also be frozen for up to 1 month.

Slice it before freezing, separate the slices with baking paper, and place them in a freezer-safe container.

Thaw at room temperature or reheat directly from frozen.

Watch the Recipe Video

See how Kift makes this soft and fluffy Chocolate Green Tea Bread Loaf step by step:

YouTube:https://youtu.be/5iKsZ1_tjUM

Cook With Kift — Bringing delicious homemade flavours to your kitchen.