I use this Pullman loaf pan that measures 8.3x 4.8 x 4.5 inch on the exterior and the interior measures 7.5 x 4x 4.4 inch. It's a tall loaf pan. You can also a standard regular 8.5 x 4.5 x 2.4 inch loaf pan (The bread will be shorter)
Prepare the dough:
If you use active dry yeast, mix the yeast with 2 tablespoons of warm milk you are going to use in the recipe to bloom the yeast. Let it sit for 10 minutes until it is foamy and bubbly.
Make sure the cream cheese is soft and can be easily mashed with a spoon. Combine the cream cheese with sugar and salt. Then whisk in milk and oil. Whisk until there are no lumps
Add matcha powder, bread flour, and instant yeast (or active dry yeast mixture). Stir to combine with a sturdy spatula. The dough will be slightly wet and sticky at this point. This is the way it is supposed to be. Cover and let it rest for 30 minutes at a warm place, around 86 F (30 C)
Stretch and fold:
Lightly oil your fingers and pick up one of the edges of the dough and gently stretch it up as much as it allows you to and fold it towards the center of the dough. Repeat this action several times until you go all around the edge. Round it up and turn it on the smooth side. Scrape the side of the bowl to clean up the sticky bit of dough that stuck to it. Cover again and let the dough rest for 20 minutes
After 20 minutes, do the same stretch and fold again. This round you may notice that the dough is not as stretchable anymore. This means the gluten has somehow developed, which is a good thing. It should be smoother too. Round it up again and turn it on the smooth side
If you feel like the dough is still a bit "slack" after the second set of stretch and fold, you can rest for 20 minutes again and perform another set before proceeding to bulk fermentation
Bulk fermentation:
Cover and allow the dough to ferment until it is almost double in volume. This may take 45 minutes to 1 hour, depending on the temperature
If you push your finger into the dough, the indentation stays and the dough doesn't collapse. It is done fermenting for the first round
Shaping:
Degas the dough by punching it down to release the air. Divide into 3 equal weights of dough. Round it up into dough balls, cover and let them rest 10 minutes to relax the gluten
Work with one dough at a time, use a rolling pin to roll each ball out into a rectangle shape (don’t have to be exact). Distribute 1/3 of the craisins on top of the dough (if using). Fold the two long sides up and then roll it from the bottom to top. Roll them tightly to create tension. Place the seam side down in the loaf pan and repeat with the other 2 doughs. Place them next to each other. Cover with a plastic wrap
2nd proofing:
Let the dough proof again for another 45 minutes to one hour (or longer depending on the temperature and the yeast you use) or until they fill up the loaf pan, about 1/2-inch below the rim if you want to use the lid to make a Pullman loaf
If you want to bake the bread without the lid, let it proof until it reaches the rim of the pan. Brush with some egg wash
Bake the bread:
10 minutes before the end of 2nd proofing, preheat the oven to 375 F (190 C). If you use a convection oven, lower the temperature by 20 F or 15 C.
Bake the bread on the middle rack for 30-35 minutes if you cover with a lid and about 25-30 minutes without the lid. Check the internal temperature of the center of the loaf by using digital thermometer. I think it's easier when you use a thermometer instead of guessing if the bread is done or not. It should be 190 F (88 C). Do not overbake the bread.
Remove from the oven and remove the bread from the pan and cool down completely on the cooling rack. Slice the bread only after it has cooled down completely