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Before making the bread, you need to make the ganache as it needs time to set. Place the chocolate in a heatproof bowl and set aside. Add the cream to a small saucepan and bring to a simmer. Add the matcha to a small, heatproof bowl, pour over a little of the hot cream and whisk to a smooth paste. Scrape this back into the pan and whisk until combined. Pour the hot matcha cream over the chocolate and set aside for a couple of minutes, then stir together to form a smooth, silky ganache. Refrigerate while you make the dough