Brioche from Peter Reinhart's BBA
Used the middle-class brioche recipe for this bake with some changes.
1) I divided the dough into 3 portions - original, 4% matcha powder added, 8% cocoa powder added. I shaped them into rectangles and put one layer on top of the other, then rolled them up into a log shape and placed it into a loaf tin.
2) I did not put in fridge after developing the dough, which I regretted because the dough was very very soft.
3) I added 1 tsp of vanilla extract
The dough was overproofed because my wife was baking her cakes.
I find the matcha and chocolate flavour a tad weak. And because of the added flavours, my expectation before taking the first bite is that it should be sweet, but it isn't. Will use a sweet dough recipe for such flavours in the future.