Japanese Milk Bread Lab73 recipes
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Japanese Milk Bread (Hokkaido Bread)

biggerbolderbaking.com · 2026 · 10 rolls

Against 73 Japanese milk bread recipes

More yeast than 90% of recipes and more sugar than 83%.

See how all 73 Japanese milk bread recipes compare →

Get the method at biggerbolderbaking.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.

  • More yeast than 90% of recipes: 2.8% of the flour weight against the typical recipe's 1.8%.
  • More sugar than 83% of recipes: 17% of the flour weight against the typical recipe's 13%.
  • More butter than 79% of recipes: 17% of the flour weight against the typical recipe's 13%.
Liquid: 66%, 47th percentileButter: 17%, 80th percentileSugar: 17%, 84th percentileEgg: 15%, 55th percentileSalt: 1.8%, 62nd percentileYeast: 2.8%, 92nd percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 3 tablespoons (1 ½ fl oz/43 ml) water≈ 44 g
  • 3 tablespoons (1 ½ fl oz/43 ml) whole milk≈ 46 g
  • 2 tablespoons bread flour≈ 16 g
  • 2 ¼ cups (11 ¼ oz/319 g) bread flour319 g
  • ¼ cup (2 oz/57 g) granulated sugar57 g
  • 2 tablespoons dry milk powder≈ 9 g
  • 1 tablespoon instant yeast≈ 9 g
  • 1 teaspoon salt≈ 6 g
  • ½ cup (4 fl oz/120 ml) whole milk (, lukewarm)≈ 122 g
  • 1 large egg (, at room temperature)≈ 50 g
  • 4 tablespoons (2 oz/57 g) butter (, melted)57 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Egg wash (, for glazing)n/a

flour 335 gbatter 735 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 73 recipes. Shaded: the middle half. Tick: the median.

  • Liquid66% · 47th percentile
  • Butter17% · 80th percentile
  • Sugar17% · 84th percentile
  • Egg15% · 55th percentile
  • Salt1.8% · 62nd percentile
  • Yeast2.8% · 92nd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
25 to 30 minutes
median 31 minutes

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, butter, sugar, egg, salt, yeast.

Do something with it

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