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1
Mix the ingredients.
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2
Line a loaf tin with baking paper.
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3
Put flour, sugar, salt, dried yeast and soy milk in a bread maker and press start on the dough setting.
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4
After 5 minutes, add the butter.
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5
Take out the dough from the pan and knock the air out gently.
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6
Shape into a ball and let it sit for 20 minutes.
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7
Turn over the dough and press gently with your fist.
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8
Roll out the dough with a rolling pin into a 25 cm x 30 cm rectangle.
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9
Sprinkle matcha and sugar mixture evenly on the dough.
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10
Arrange the amanatto on top.
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11
Press gently with your hand to make the amanatto stick to the dough.
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12
Roll up the dough and seal the joint and both ends well.
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13
Roll the dough into a 30 cm-long cylinder shape.
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14
Cut in half lengthways leaving 2 cm-length uncut at one end.
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15
Open the dough and turn up the cut ends.
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16
Make a cross by alternating the two arms of dough.
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17
Ensure that the cut ends always face up.
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18
Repeat this process to make another cross.
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19
Repeat the same process until you make three crosses.
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20
Seal the ends by sticking together both ends.
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21
Lay the shaped dough horizontally.
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22
Hold both ends and press the dough towards the centre by twisting.
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23
Put the dough into the prepared tin.
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24
Leave to prove until the highest part of the dough reaches 1 cm lower than the tin depth.
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25
Preheat the oven to 390F/200C.
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26
Reduce the oven temperature to 355F/180C and bake the dough for 30 minutes.
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27
It will burn easily, so cover with a piece of foil if necessary.
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28
After baking take the bread out from the oven and drop it from a height of 15 cm to remove the excess air.
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29
Leave it to cool on a cooling rack.
