A great variation on your traditional Aussie bread.
- 3 grams green tea powder
- 130 grams Strong flour (bread flour)
- 20 grams plain flour
- 10 grams sugar
- 2 grams salt
- 2 grams instant dry yeast
- 90 – 95 ml warm water
- 1 egg
- 10 grams softened butter
These toppings are great to make a sandwich with your fresh green tea loaf.
What to do:
Sift the strong flour and plain flour into a large bowl.
Now divide the flour evenly into three mounds on a flat surface. Then add the sugar to one mound, the salt to another and the yeast powder to another and mix each mound with your hands, then when well combined mix all three mounds together.
Add the green tea powder, warm water, egg and softened butter and knead, making sure the butter is mixed in thoroughly.
It should now have a nice shiny green appearance.
Wrap and leave in a warm area of your house for 40 – 50 minutes and it should almost double in size.
Knead well to get rid of any air bubbles and then divide the mix into 3 obong shapes.
Put in a oven tray and cover with a warm damp cloth and leave in a warm area for a further 45 minutes.
Preheat the oven to 200 degrees. Spray the loaves lightly with oil and then sprinkle with a layer of plain flour. Then with a sharp knife make two cuts in each loaf longways on the top.
Bake for 20 minutes.
Delicious eaten straight out of the oven or when cooled.
Slice to serve.