I love bread.
I also love making them into all sorts of shapes and sizes. (You can tell I get bored easily). Unfortunately, hubbers likes boring ol' loaf shapes, explaining that he enjoys his toast in the mornings and those crazy shapes just won't fit into the regular toaster and even after slicing them to eventually fit, they either fall to pieces or get wedged in it and by the time it gets dug out of the toaster, you can't put a decent slab of butter on.
I need a little variety in my life ... I mean, bread. Compromises, is what a good marriage is all about. I could elaborate on this, but I won't.
Honestly, this was just for fun. I knew chocolate and macha went well together after making those macha macs and I wanted a contrast in color to show off the swirl. The chocolate was not prominent at all in the flavors ... maybe next time I'll use a little more. And there's only a slight hint of macha, not enough to spoil whatever flavors you might decide to smear on the toast. I love macha and I thought it could do with a stronger flavor but for the other members of the family, non macha fans, they didn't care very much for this at all .... sigh.... maybe there won't be a next time after all.
Use the same ingredients but minus the toppings.
1 recipe X'mas Wreath Bread
5 - 10 g macha powder (depending on how much you like macha)
cocoa powder (can't remember how much I used, it was mainly for color)
As per bread recipe.
After the 1st proofing, divide the dough into 2 portions. Knead in macha (by hand or machine with a dough hook) into one portion and the cocoa powder into the other.
*Note: At this point you can knead the colors in evenly or just leave them speckled.
Roll out dough separately on floured boards into rectangles of the same size.
Place one flattened piece on top of the other.
Roll up like a swiss roll.
Here, I cut it up into 2 logs to fit my well oiled bread tins of L8" X W4" X H4" in size.
Place each log of dough into each tin, cover and leave to proof for another hour or until doubled in size.
Bake in preheated oven of 180˚C for about 30 mins.
To prevent the top from over-browning, tent bread with aluminum foil after 20mins into baking time.
Unmold immediately onto cooling rack when done.