Chia-green tea milk bread

This bread is almost similar to the popular Hokkaido milk bread sans tangzhong starter. Original recipe is called Hokkaido milk bread as it uses Hokkaido milk. Here, I've added green tea powder and chia seeds.

I love the floral notes that the Taiwanese green tea imparts in this delicious bread. I've added chia seeds because we have lots of it here lurking around, adding it in oatmeal seems can't make a dent on one pack and we still have one unopened pack. Of course, chia seeds are considered to be a superfood so, it doesn't hurt to add some to this bread and I also loved the texture contrast in every bite of this cotton-soft milk loaf. 

The texture is as soft as pillowy as the one with tangzhong due to its high amount of liquid. Cream instead of butter is used in this recipe . No cream on hand? Use milk and just add softened unsalted butter, maybe 30 grams?

The dough is quiet sticky to handle by hand so, a stand mixer or bread machine is highly recommended. But hand kneading is still possible , one is replacing some flours with whole wheat as it absorbs liquid well. Another trick is adding liquid gradually to dry ingredients as you knead the dough. Knead the dough until you can stretch it thinly without tearing, it's called window pane test, it's important if you want to have soft, pillowy and billowy bread!

Baking is not a science as some would think otherwise. You can add or reduce ingredients, within reason of course, just use common sense and you're on your way to make any bread or baking goodies that you can be proud of!

Recipe adapted from Mimi Bakery House via Sonia / Nasi Lemak Lover

Makes one 8 x 5 1/4 -inch loaf

1 egg / 54 grams (weight without the shell), lightly whisked
150 grams Hokkaido milk
100 grams whipping cream
3 grams fine sea salt
30 grams caster sugar
15 grams milk powder
12 grams green tea powder
275 grams ( Casarine ) bread flour
30 grams all-purpose flour
3 grams instant yeast
35 grams chia seeds 

* Take out the tin from the bread machine, place the liquid first into the tin- egg, milk and cream. Add in all dry ingredients except the chia seeds. Put back the tin inside the bread machine and select the dough program. Add the chia after 15 minutes and let the machine do the work until the first proofing.

* Stretch a small portion of dough and check the window pane, if it's still tearing, do another dough cycle for about 15 minutes.

* Tip in dough into a clean work surface and knead briefly to release the air trapped within. Divide  or weigh dough into 3 equal pieces and form into small balls. My final dough is 697 grams.

* Cover the dough with tea towel and let sit for 15 minutes.

* Lightly-greased an 8 x 4-inch bread pan / tin and place it on the baking sheet . Set aside .

* Dust the work surface with flour so as the rolling pin , the dough is a bit tacky . Working with one piece of dough , roll dough into an oval or a rough rectangle . On the long side , fold about 1/3 of the dough and place it in the middle and do the same at the other side . Roll dough from the short side and gently seal the edge . Place it inside the bread pan , seam side down , cover with tea towel or plastic wrap and continue with the rest of the dough .

* Let dough rise for about an hour, depending on the ambient temperature, or until dough rises almost to the rim of the tin.

* Halfway through 2nd proofing, preheat oven to 200ºC. If using a tabletop oven, place the oven rack at the lowest par.

* Place tin inside the oven and immediately lower temperature to 180ºC . Bake for 35 to 40 minutes, if the top is browning too rapidly, tent top with foil. Mine browned less than 10 minutes, small oven problem. Never open the oven after 10 minutes of baking as this will affect the rising of the bread.

* Take out bread from the tin and place on the cooling rack to cool completely. Slice and serve, great on its own or with some jam.


  1. That looks perfectly perfect, Anne. I have ZERO control in front of homemade bread..seriously, I would eat half loaf at one go and finish the other half after that...

  2. Beautiful loaf, Anne! Looks so soft, fluffy and delicious! Lovely addition with the chia seeds!

  3. Stupendo pane e anche il colore.
    Un post bellissimo. Brava.
    Vieni a trovarmi, ci sarà una sorpresa carina e utile.

  4. Hi Anne, your bread look so tall and fluffy. Love the beautiful green color. Nice to go with black coffee, I think I can eat 4 slices at one go. LOL
    Excellent photography skill, very impressive.

    Have a nice day, regards.

  5. I love how beautiful green the bread looks. Is this green tea powder is matcha tea?

    1. Bal , green tea is a bit bitter than matcha powder .

  6. Thank you Anne for your great recipe, I made it last night and it came out just perfect! Can you tell me if I replace the amount whipping cream with some butter, how many gram of butter should I use?.

    1. Hi there , 30 grams butter would be fine , I think . Add more milk as well .

  7. Hey Anne.thx for this awesome recipe.the bread turned out so soft n kids liked it so much.thx.

    1. Hi Kathryn , so glad that you guys , loved the bread !


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