Rolled Matcha Bread with Sweet Potatoes and Adzuki - bread flour

Method

• Prepare the dough.
• In a bowl, mix all the ingredients except for the butter.
• With a rubber spatula, mix the dry ingredients with the liquid.
• Once it comes together, transfer onto a working surface and knead with your hand.
• Rub in the butter and knead well.
• When the dough has been worked to enough to activate the gluten, tear off 1/3 of the dough and form round shape with the remaining 2/3.
• Rub in the matcha paste to the 1/3 dough and knead well until you get an even green color.
• Together with the dough from Step 3, let the dough rise for the first proof for 40 - 60 minutes.
• Cut the sweet potatoes into 8 mm cubes and microwave or steam to soften.
• I used homemade boiled adzuki beans, but store-bought is also OK.
• When each portion of dough has doubled in size, punch down the dough and form into a ball.
• Cover the dough with a damp cloth and rest for 20 minutes.
• Roll out the white dough into the size of the loaf pan.
• On top of the dough, line up the sweet potatoes cubes.
• Then cover it with matcha dough, which was rolled out slightly smaller than the white dough.
• Make sure you press the air out of the dough in between the potatoes.
• Scatter the boiled adzuki beans evenly, but make sure adzuki won't fall out when you roll the dough.
• Roll it up from the front.
• Make sure there is no air pockets trapped inside by rolling the dough tightly.
• Seal the seams firmly.
• Put the dough into a lightly buttered loaf pan.
• Cover it with a damp cloth and rise for the second time for 40 - 60 minutes.
• When the dough has risen to 80-90% of the pan, close the lid (if you are using a round loaf pan, rise until the dough gets to 80 - 90% of the closed pan).
• Bake for 20 minutes in a preheated oven at 200C then lower to 180C and bake for 10 minutes.
• After it has baked, take out bread immediately from the pan and cool on a rack.
• Slice after it's completely cooled.
• If you scatter the sweet potatoes and adzuki beans evenly, right to the edges of the dough, it will look delicious and pretty all the way to the ends.