Hojicha Milk Honey Bread & Hojicha Tea Tin

Recipes | February 28, 2020 | S. Tasaki

Hojicha Milk And Honey Bread Recipe

What's better than soft and fluffy bread? Of course, soft and fluffy sweet hojicha bread! Using milk and honey, each slice is filled with a nutty aroma and a toasty, light caramel flavor. Indulge in our Hojicha Milk Honey Bread Recipe, a Japanese Tea Infused Healthy Bread Recipe for a delightful twist on traditional bread.

Hojicha Roasted green tea is great for those who are sensitive to caffeine since tea leaves go through a roasting process. Among other incredible health benefits, hojicha is known for promoting physical and mental relaxation from the amino acid L-Theanine. This sweet hojicha milk bread is the perfect pairing for your cup of tea at any time of the day.

Hojicha Milk And Honey Bread Recipe

Total Time: 20-minute prep, 2.5 hours left alone to rise & bake.

Serving Size: 4

Ingredients:

1 tbsp (10g) of Hojicha Yuu
2 cups (250g) of bread flour (May substitute with all-purpose flour)
3/4 cup (177g) of milk
1 tsp (6g) of salt
1 tsp (5g) of yeast
1/4 stick of butter
1-1/2 tbsp (30g) of honey
1 tbsp (12g) of sugar

How to make Hojicha Milk Honey Bread:

First start with a small pan, brew the hojicha with milk and strain using a teapot or a tea strainer.
Next pour the hojicha milk from above into a large bowl and add the flour and stir.
Then add the remaining ingredients together.

Preparing the Dough:

Knead the dough for 10 minutes, until the dough becomes smooth and silky. (Feel free to use a powered mixer to knead the dough)
After kneading, cover the dough with a towel and let the dough rise for 1 hour. Every 15 minutes, fold the dough in half twice for a total of 4 times. This step will make the bread fluffy by allowing the yeast to mix, allowing for gluten to form.
Let the dough rise for an additional hour in the fridge.

Baking the Japanese Tea Infused Bread:

Turn on the oven to 375℉ (190℃).
Remove the bread from the fridge and score the bread.
Then, place the bread on a baking tray and insert it into the oven for about 45 minutes. Add a tray with water on the lower rack of the oven to add steam inside the oven. (Tip: Use a Dutch Oven and keep the lid on for the first 25 minutes for an extra springy texture!).
After about 45 minutes, remove the bread from the oven and allow it to cool to the desired temperature.
Enjoy fresh within 2-3 days (so good, it probably won't last that long!)

🍵 Did you make this recipe? Snap a pic and tag us on Instagram at @senbirdtea or #senbirdtea. We’d love to see your creation!

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