Japanese Milk Bread Lab73 recipes
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Saffron Spiced Milk Bread

Melissa Johnson · breadtopia.com

Against 73 Japanese milk bread recipes

Less liquid than 89% of recipes and less salt than 82%.

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.

  • Less liquid than 89% of recipes: 40% of the flour weight against the typical recipe's 68%.
  • Less salt than 82% of recipes: 0.9% of the flour weight against the typical recipe's 1.6%.
  • Less butter than 78% of recipes: 8.1% of the flour weight against the typical recipe's 13%.
  • Less yeast than 80% of recipes: 1% of the flour weight against the typical recipe's 1.8%.
Liquid: 40%, 10th percentileButter: 8.1%, 21st percentileSugar: 16%, 75th percentileEgg: 7.2%, 24th percentileSalt: 0.9%, 14th percentileYeast: 1%, 18th percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (37)

  • Yeastn/a
  • Tangzhongn/a
  • 160 grams milk (2/3 cup)160 g
  • 30 grams bread flour (1/4 cup)30 g
  • Yeast and Saffron Bloomn/a
  • 1/4 tsp saffron threads (~ 0.25 grams)0.3 g
  • 12 grams sugar (1 Tbsp)12 g
  • 30 grams hot milk (2 Tbsp)30 g
  • 2 tsp instant yeast (1 packet, 7 grams)7 g
  • Final Doughn/a
  • 337 grams bread flour (2 2/3 cups)337 g
  • 48 grams sugar (4 Tbsp)48 g
  • 6 grams salt (1 tsp)6 g
  • 1 tsp ground cinnamon (2.6 grams)2.6 g
  • 1/8 tsp ground nutmeg (0.3 grams)0.3 g
  • 1/8 tsp ground clove or 2 whole cloves, ground (0.3 grams)0.3 g
  • 56 grams oil, light olive or avocado (4 Tbsp)56 g
  • 1 egg≈ 50 g
  • All of the Saffron and Yeast Bloomn/a
  • All of the Tangzhongn/a
  • 28-42 grams milk (2-3 Tbsp)42 g
  • 20 grams dried currants or chopped raisins (2-3 Tbsp)20 g
  • 20 grams chopped candied orange peel (2-3 Tbsp)20 g
  • Sourdoughn/a
  • Sweet Stiff Levainn/a
  • 60 grams bread flour (1/2 cup)60 g
  • 30 grams milk (2 Tbsp)30 g
  • 18 grams sugar (1 1/2 Tbsp)18 g
  • 24 grams sourdough starter (~1 1/2 Tbsp)24 g
  • Saffron Bloomn/a
  • 265 grams bread flour (2 cups)265 g
  • 30 grams sugar (2 1/2 Tbsp)30 g
  • All of the Saffron Bloomn/a
  • All of the Sweet Stiff Levain, torn into 5-6 piecesn/a
  • 0-14 grams milk (0-1 Tbsp)14 g
  • 20 grams candied orange peel, chopped (2-3 Tbsp)20 g

Toppings and extras

Listed, but not counted in the percentages below.

  • to brush on the dough: 1 egg and 1 Tbsp milk beaten together≈ 50 g

flour 692 gbatter 1283 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.

  • Liquid40% · 10th percentile
  • Butter8.1% · 21st percentile
  • Sugar16% · 75th percentile
  • Egg7.2% · 24th percentile
  • Salt0.9% · 14th percentile
  • Yeast1% · 18th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
5 to 10 minutes
median 31 minutes

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