Stand mixer with a dough hook attachment

9 x 4 x 4 inch bread pan

Blender or food processor

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1. Prepare dough: Place warm milk, sugar and yeast in the bowl of a stand mixer and set aside until frothy. Mix in olive oil on low speed for 10-15 seconds. Add remaining ingredients, salt, bread flour and Matcha, if using and mix on low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.
2. 1^st proof: Form a dough ball and place it in a clean bowl. Cover and set aside for 60 - 90 minutes.
3. Prepare onion jam: While the dough is proofing, prepare onion jam. Place a pan on medium heat, once hot drizzle olive oil and spread it around evenly. Add onions and cook while stirring occasionally for 1-2 minutes. Once the onions start to lightly soften, add all remaining ingredients and cook while stirring occasionally until the maple syrup starts to thicken. Reduce heat to medium-low and continue to cook until the onions are light brown and sticky and there’s no liquid remaining. Remove from heat and allow onions to cool to room temperature. Once cool, blend the onion mixture into a smooth jam. Set aside.
4. Deflate and roll dough: Lightly oil the inside of a bread pan and set aside. Punch the air out of the dough and using a rolling pin, roll the dough out into a long rectangle, 18-22” long and 6-8” wide.
5. Cut dough: Cut the dough length wise into two equal halves. Set aside one half.
6. Add onion jam: Evenly spread onion jam over one half of the rolled out dough leaving 1 - 2” of space around the edges.
7. Sandwich dough: Place the unused dough over the onion jam, enclosing and sandwiching the onion jam. Gently press down on the edges ensuring the jam is properly sealed.
8. Roll dough and make a dough log: Starting from one end, tightly roll the dough inwards forming swirls with every completed rotation.
9. 2^nd proof: Place the dough in the prepared bread pan with the crease side facing down. Cover with a kitchen towel and set aside for 60-90 minutes.
10. Pre-heat oven: When ready to bake, preheat oven to 350 deg. F and brush the dough with milk.
11. Bake: Bake for 45-55 minutes. Oven temperatures vary and the bread should be monitored. Once ready, the top of the loaf should be golden-brown and should sound hollow when you tap on it. If your oven runs on the hotter side, after 30 minutes, cover the bread pan with aluminum foil and continue to bake.
12. Cool: Allow the loaf to cool in the bread pan for 15 - 20 minutes. Remove the loaf from the bread pan and allow the loaf to cool to room temperature on a wired rack before slicing.

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