Matcha brioche

Sift the dry ingredients into a large bowl. Add the 150ml lukewarm milk and egg and mix to form a soft dough. Transfer the dough to a clean surface and knead until soft and pliable, 10 minutes. Place the dough in a lightly oiled bowl, cover and set aside to prove, 45 minutes.

Lightly grease a standard loaf tin.

Roll the dough out into a 30cm x 20cm rectangle and sprinkle the matcha powder over the dough. Roll into a sausage, turn the dough 180 degrees and, leaving a 2cm gap at the top, cut a slit down the centre. Plait the two pieces of dough and press the ends together. Place the plaited brioche in the greased tin, cover with a tea towel and set aside to prove, 30 minutes. Preheat the oven to 200?C.

Brush the dough with the 50ml milk and bake until the bread is golden, crisp and cooked through, 30 – 40 minutes. Remove from oven and place on a cooling rack. Serve warm with butter.