Japanese Milk Bread Lab73 recipes
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Swirled Maple Milk Bread

Molly Marzalek-Kelly · kingarthurbaking.com · one 9" x 4" loaf (16 slices)

Against 73 Japanese milk bread recipes

More egg than 89% of recipes and more yeast than 87%.

See how all 73 Japanese milk bread recipes compare →

Get the method at kingarthurbaking.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 egg than 89% of recipes: 23% of the flour weight against the typical recipe's 14%.
  • More yeast than 87% of recipes: 2.6% of the flour weight against the typical recipe's 1.8%.
Liquid: 72%, 65th percentileButter: 16%, 73rd percentileSugar: 11%, 39th percentileEgg: 23%, 90th percentileSalt: 1.9%, 73rd percentileYeast: 2.6%, 88th percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 3 tablespoons (43g) milk, whole preferred43 g
  • 3 tablespoons (43g) water43 g
  • 2 tablespoons (14g) King Arthur Unbleached Bread Flour14 g
  • 1/2 cup (113g) milk, cold; whole preferred113 g
  • 2 1/2 cups (300g) King Arthur Unbleached Bread Flour300 g
  • 4 tablespoons (57g) unsalted butter, melted57 g
  • 1/4 cup (39g) maple sugar39 g
  • 1 large egg≈ 50 g
  • 2 tablespoons (14g) King Arthur Baker's Special Dry Milk or nonfat dry milk14 g
  • 1 tablespoon instant yeast≈ 9 g
  • 1 teaspoon (6g) table salt6 g
  • 1/2 cup (64g) walnuts, whole64 g
  • 1/3 cup (40g) King Arthur Unbleached Bread Flour40 g
  • 1/8 teaspoon table salt≈ 0.8 g
  • 1 large egg white≈ 33 g
  • 2 tablespoons (42g) Vermont Maple Cream42 g
  • 1/2 teaspoon natural maple flavor≈ 2.5 g

flour 354 gbatter 871 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.

  • Liquid72% · 65th percentile
  • Butter16% · 73rd percentile
  • Sugar11% · 39th percentile
  • Egg23% · 90th percentile
  • Salt1.9% · 73rd percentile
  • Yeast2.6% · 88th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
36 to 42 minutes
median 31 minutes

Keep exploring

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