Birth of the Macha Pan

I love green tea products. Green tea ice-cream, green tea cake, green tea syrup with red beans. But I'm not crazy about green tea. Don't know why.

Anyway, I was thinking to myself this morning: why isn't there a green tea bread? I looked it up on allrecipes.com and there was none. So, to satisfy my desire to see GREEN TEA BREAD, I decided to create my own confection. (I looked it up again and found a green-tea with red-bean filling bun on MamaFami's Spice & Splendor which looks really nice as well.

Here's what I used:
400gms bread flour
280mls water
1 tsp salt
3 tbsp sugar
2 tbsp milk powder
2 tbsp olive oil
2 tsp vanilla essence
2 tsp green tea powder
1.5 tsp yeast
50gm pumpkin seeds (whole, not chopped)
1 tsp black sesame seeds

Putting it all in the breadmaker with a setting for a 1.5lb dark loaf, this is the result after 3h 45mins:
A very light and refreshing chewing experience. Despite the pervasive green-ness of the bread, the macha aroma is more of an uplifting aftertaste than an overpowering trip to Osaka.
The occasional surprise of a crunchy-nutty pumpkin seed, and the grittiness of sesame made the bites interesting. Overall a nice mix of flavors, I must say. I'm glad I didn't use butter. Olive oil gave the bread the twang I wanted and didn't drag it down with a bovine heaviness.

Ethan was the first to sample it and for the first time he said, 'NICE BREAD!' There is no greater gratification than to have your two-year old pronounce that on your experimental baking.

So there it is, Macha Pan, my very first confectionary creation!