Delfina's white bread swirls

Ingredients for 1 servings:

• 500 g wheat flour type 550
• 200 g wheat flour type 1050
• 100 g sugar
• 25 g fresh yeast
• 20 g butter, soft
• 200 ml milk, thickened
• 200 ml water, hot
• 1 pinch of salt
• 1 tsp matcha tea
• 1 tbsp water
• Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 55 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

White bread with matcha tea

Place the flour, sugar, butter, and salt in the mixing bowl of a food processor. Mix the cold milk and 200 ml of hot water and dissolve the yeast in it. Add the yeast mixture to the flour mixture and knead with the spiral mixer on speed 2 for about 8 minutes until you have an elastic dough. Now divide the dough in half. Gently work the matcha tea and the tablespoon of water into one half of the dough until the dough is evenly colored green. Shape both dough halves into balls and let rest, covered, for 10 minutes. Roll out the uncolored dough into a 30 x 20 cm rectangle. Repeat with the green dough. Place the green dough on top of the white dough and roll it up from the long side. Finally, place it in a well-greased loaf pan with the seam facing down and let it rise, covered, for about 45 minutes. The dough should reach the edge of the pan. Preheat the oven to 200 °C (top/bottom heat). Place the loaf pan on the lowest rack, steam well, and bake the bread for about 45 minutes. After baking, let the bread cool in the pan for about 5 minutes. Turn the bread out and let it cool completely.