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Japanese Milk Bread (Yeast Version)

Melissa Johnson · breadtopia.com · 18

Against 73 Japanese milk bread recipes

More butter than 91% of recipes and more egg than 86%.

See how all 73 Japanese milk bread recipes compare →

Get the method at breadtopia.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 butter than 91% of recipes: 18% of the flour weight against the typical recipe's 13%.
  • More egg than 86% of recipes: 23% of the flour weight against the typical recipe's 14%.
  • Less yeast than 75% of recipes: 1.1% of the flour weight against the typical recipe's 1.8%.
Liquid: 63%, 42nd percentileButter: 18%, 92nd percentileSugar: 15%, 73rd percentileEgg: 23%, 87th percentileSalt: 1.8%, 62nd percentileYeast: 1.1%, 22nd percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • Tangzhongn/a
  • 170 grams milk (3/4 cup)170 g
  • 30 grams bread flour (2 Tbsp)30 g
  • Final Doughn/a
  • 630 grams bread flour (4 2/3 cups)630 g
  • 100 grams sugar (1/2 cup)100 g
  • 12 grams salt (2 tsp)12 g
  • 7 grams active or instant yeast (2 tsp, about 1 packet)7 g
  • 200 grams tangzhong200 g
  • 114 grams unsalted butter, softened (8 Tbsp)114 g
  • 2 eggs≈ 100 g
  • 230 grams milk, warmed to room temp (1 scant cup) *See Notes230 g
  • 1 egg beaten≈ 50 g
  • 1 Tbsp milk≈ 15 g
  • 1/2 Tbsp butter, melted≈ 7 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Pre-Bake Washn/a
  • Post-Bake Washn/a
  • optional 1/2 Tbsp honey≈ 11 g

flour 660 gbatter 1665 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.

  • Liquid63% · 42nd percentile
  • Butter18% · 92nd percentile
  • Sugar15% · 73rd percentile
  • Egg23% · 87th percentile
  • Salt1.8% · 62nd percentile
  • Yeast1.1% · 22nd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
45 to 55 minutes
median 31 minutes

Keep exploring

Recipes most like this one

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

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