INGREDIENTS

• Vanilla Egg Bread
• • 1 envelope active dry yeast (¼ oz)
• • ¼ cup + 1 cup warm water
• • 1 tsp + ⅓ cup granulated sugar
• • 1 large egg, whisked
• • 1 tsp pure vanilla extract
• • 2 tsp fine salt
• • ¼ cup melted unsalted butter, plus more for greasing
• • 3 ½ cups all-purpose flour, plus more for dusting
• Matcha Egg Bread
• • 1 envelope active dry yeast (¼ oz)
• • ¼ cup + 1 cup warm water
• • 1 tsp + ⅓ cup granulated sugar
• • 2 tsp Aiya Culinary Grade Matcha
• • 1 large egg, whisked
• • 1 tsp pure vanilla extract
• • 2 tsp fine salt
• • ¼ cup melted unsalted butter, plus more for greasing
• • 3 ½ cups all-purpose flour, plus more for dusting
• Egg Wash
• • 2 large egg yolks
• • 2 Tbsp water
• • ½ tsp pure vanilla extract
• • Sesame seeds, for sprinkling

DIRECTIONS

• Vanilla Egg Bread
• 1. In the bowl of a standmixer fitted with the dough hook attachment whisk together the yeast, ¼ cup warm water & 1 tsp sugar. Let stand for 5 minutes to allow the yeast to activate.
• 2. In a separate mixing bowl whisk together the egg, vanilla, salt, melted butter, remaining water and remaining sugar. Transfer mixture to stand mixer bowl.
• 3. Add the flour one cup at a time, until dough begins to come together. Using the standmixer or your hands, knead the dough for an additional 8 minutes.
• 4. Grease bowl & shape dough into a ball. Place dough back in bowl and cover with a damp tea towel. Allow dough to rise for an hour, or until it doubles in size.
• Matcha Egg Bread
• 1. In the bowl of a standmixer fitted with the dough hook attachment whisk together the yeast, ¼ cup warm water & 1 tsp sugar. Let stand for 5 minutes to allow the yeast to activate.
• 2. In a separate mixing bowl whisk together the Matcha, egg, vanilla, salt, melted butter, remaining water and remaining sugar. Transfer mixture to stand mixer bowl.
• 3. Add the flour one cup at a time, until dough begins to come together. Using the standmixer or your hands, knead the dough for an additional 8 minutes.
• 4. Grease bowl and shape dough into a ball. Place dough back in bowl and cover with a damp tea towel. Allow dough to rise for an hour, or until it doubles in size.
• Egg Wash
• Whisk together the yolks, water and vanilla. Set aside until ready to use.
• Assembly
• 1. Divide each dough into 8 even pieces. Shape each piece into a 12″ long rope.
• 2. Follow the video tutorial closely (see Tips), outlining how to braid the bread into a round braided loaf.
• 3. Transfer each loaf to a lined baking sheet. Brush generously with the prepared egg wash & sprinkle with black sesame seeds.
• 4. Bake at 325°F for 15 minutes, turn oven to 400°F and bake for an additional 30 minutes. Let cool slightly before slicing into. Eat within 48 hours.