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Cooking could be one of the oldest skills worldwide. That does not suggest that there are any type of limits to the knowledge readily available for the cook thinking about enhancing his/her abilities. Also the finest chefs, also professionals, can constantly discover new recipes, techniques and strategies to improve their kitchen skills, so lets try this Ogura (Japanese Adzuki Bean Paste) and Green Tea Bread recipe, we hope you like it.

You need Strong bread flour.
Use Plain cake flour.
Provide Matcha.
You need to prepare Sugar.
You need Salt.
You need to prepare Egg.
Provide total Milk, plus the egg listed above.
Use Butter.
You need Dried yeast.
Provide Adzuki beans paste (I used a can).

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

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