Matcha & Avocado Pot Bread

This is the kind of bread that does not necessary need much to serve with – it can be enjoyed on its own or as part of a spread with beautiful snacks of your choice. I just love this twist on an African pot bread twist.

 

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Photography by Farayi Kambarami

Recipe & food styling by Thulisa Martins

Ingredients

200ml look warm water

5g instant dry yeast

15ml brown sugar

400g bread flour, sifted

1.25ml salt

2 ripe avocados

15ml good quality matcha powder

15ml lemon flavoured olive oil or plain olive oil

Pitch of salt

1 tsp crushed garlic

2 tbsp softened butter

fresh thyme, optional

 

Method

  1. Dissolve the sugar in the water and sprinkle the yeast over. Place in a warm area and leave until the yeast is frosty.
  2. Place the flour, salt and frothy yeast in a free standing blender and knead on medium speed using a dough hook (this can also be kneaded using your hands on a lightly floured surface for 10 minutes).
  3. Rub the dough with 5 ml of the olive oil, place in a large bowl, cover and place in warm place until it’s double the size; about an hour.
  4. Pre-heat the oven to 180°C.
  5. Peel, pit and mash the avocado then mix with matcha and the remainder on olive oil.
  6. Knead the risen bread dough again for a minute and roll into a round shape on a lightly floured surface. Spread with avocado and matcha and sprinkle with crushed garlic, thyme and knobs of butter. Roll the dough into a sausage shape and tuck it in to form a slight spiral shape. Place in a baking pot/ pan. Let the dough rise again until very puffy – about 15 – 20 minutes. Bake uncovered for 45 minutes until baked.
  7. Enjoy!

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