Japanese Milk Bread Lab73 recipes
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Tiger Milk Bread

Melanie Wanders · kingarthurbaking.com · 16 / one 9" x 4" loaf

Against 73 Japanese milk bread recipes

More yeast than 94% of recipes and more butter than 86%.

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 yeast than 94% of recipes: 2.9% of the flour weight against the typical recipe's 1.8%.
  • More butter than 86% of recipes: 18% of the flour weight against the typical recipe's 13%.
  • More liquid than 83% of recipes: 81% of the flour weight against the typical recipe's 68%.
  • More sugar than 75% of recipes: 16% of the flour weight against the typical recipe's 13%.
Liquid: 81%, 85th percentileButter: 18%, 87th percentileSugar: 16%, 77th percentileEgg: 16%, 68th percentileSalt: 1.9%, 73rd percentileYeast: 2.9%, 95th percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 2 tablespoons (15g) King Arthur Unbleached Bread Flour15 g
  • 3 tablespoons (43g) milk, cold; whole preferred43 g
  • 3 tablespoons (43g) water, cold43 g
  • 2 1/2 cups (300g) King Arthur Unbleached Bread Flour, plus more for dusting300 g
  • 1/4 cup (50g) granulated sugar50 g
  • 2 tablespoons (14g) King Arthur Baker's Special Dry Milk, optional*14 g
  • 1 tablespoon (9g) instant yeast9 g
  • 1 teaspoon table salt≈ 6 g
  • 1/2 cup plus 3 tablespoons (156g) milk, cold; divided156 g
  • 1 large egg≈ 50 g
  • 4 tablespoons (57g) unsalted butter, melted57 g
  • 1 tablespoon plus 2 teaspoons (9g) black cocoa, or another Dutch-process cocoa9 g
  • 1/4 cup plus 2 tablespoons (64g) semisweet chocolate chips64 g

flour 315 gbatter 816 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.

  • Liquid81% · 85th percentile
  • Butter18% · 87th percentile
  • Sugar16% · 77th percentile
  • Egg16% · 68th percentile
  • Salt1.9% · 73rd percentile
  • Yeast2.9% · 95th percentile

Oven

Temperature
425°F / 220°C
median 350°F
Time
20 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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