What’s better than fresh homemade milk bread? Matcha milk bread of course! If you’re time-poor, you can make this bread dough like I did the night before and allow it to rise in the refrigerator overnight. The next day, shape and then proof for about an hour in warm room temperature. You can also use any standard bread pan. I chose a cute neko (cat) bread pan and turn the slices into a frog and a kitty. I highly recommend you try this easy milk bread recipe. It requires neither the tangzhong nor yudane methods, and I bet you’ll be matcha in love with it! Happy baking! Xoxoxo, Kat Lieu Note: For added umami, instead of salt, add 1/2 teaspoon of any miso to the bread dough.

Let’s make a fluffy and soft gluten-free rice milk bread with this wonderful recipe by Kat Lieu.