Easy Milk Bread
Valerie Bertinelli · foodnetwork.com · 2021 · 1 loaf
Against 73 Japanese milk bread recipes
More liquid than 98% of recipes and less sugar than 97%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- More liquid than 98% of recipes: 94% of the flour weight against the typical recipe's 68%.
- Less sugar than 97% of recipes: 2.2% of the flour weight against the typical recipe's 13%, under a third as much.
- Less butter than 87% of recipes: 7.3% of the flour weight against the typical recipe's 13%.
- No egg at all, where 78% of recipes use some (most of those 14 to 21% of the flour weight).
Ingredients (8)
- 1 tablespoon cornmeal≈ 9 g
- 3 cups bread flour, plus more for dusting≈ 381 g
- 2 teaspoons sugar≈ 8 g
- 1 teaspoon kosher salt≈ 4 g
- 1/4 teaspoon baking soda≈ 1.5 g
- Two 1/4-ounce packets instant yeast7 g
- 1 1/2 cups milk≈ 366 g
- 2 tablespoons unsalted butter, at room temperature≈ 28 g
flour 390 gbatter 805 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.
- Liquid94% · 99th percentile · median 68%
- Butter7.3% · 12th percentile · median 13%
- Sugar2.2% · 2nd percentile · median 13%
- Egg0% · 11th percentile · median 14%
- Salt1% · 20th percentile · median 1.6%
- Yeast1.8% · 50th percentile · median 1.8%
Oven
- Temperature
- 400°F / 205°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
Or browse all 73 Japanese milk bread recipes.