Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread

• 240 grams Strong bread flour
• 60 grams Plain cake flour
• 5 grams Matcha
• 20 grams Sugar
• 4 grams Salt
• 1 Egg
• 210 ml total Milk, plus the egg listed above
• 30 grams Butter
• 5 grams Dried yeast
• 120 grams Adzuki beans paste (I used a can)

1. Put all the ingredients except the aduki beans in a bread maker.
2. Press start on the dough setting.
3. After the dough has proofed, punch the air out gently and let it sit for 20 minutes.
4. Roll out the dough into a 20 cm x 35 cm rectangle.
5. Spread the adzuki bean paste evenly on the surface, leaving a 2 cm border at the far end.
6. Roll up the dough from the nearest end and seal the joint well.
7. Divide the dough into 3 pieces with a knife or bench scraper.
8. Arrange the dough in a greased tin with the cut ends facing up.
9. Cover with plastic wrap (I used a shower cap I bought at a dollar shop).
10. Leave to proof at about 95F/35C for about 40 minutes until the dough swells to 2 cm below the edge of the tin.
11. Bake first at 390F/200C for 5 minutes, then reduce the temperature to 340F/170C.
12. Bake for another 20 minutes (it burns easily, so cover with aluminum foil if necessary).
13. After baking remove from the oven and drop the bread from a height of 30 cm to remove excess air.
14. This is the bread I made this time.
15. It doesn't look great, unfortunately...I might make it into a braided shape before baking next time.

bread flour, cake flour, matcha, sugar, salt, egg, milk, butter, yeast, adzuki beans

Taken from cookpad.com/us/recipes/143188-ogura-japanese-adzuki-bean-paste-and-green-tea-bread (may not work)