Japanese Milk Bread Lab73 recipes
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Japanisches Milchbrot

Original in German

GU · kuechengoetter.de · Für 1 Brot (ca. 20 Scheiben)

Against 73 Japanese milk bread recipes

More salt than 93% of recipes and less liquid than 80%.

See how all 73 Japanese milk bread recipes compare →

Get the method at kuechengoetter.de →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 salt than 93% of recipes: 2.6% of the flour weight against the typical recipe's 1.6%.
  • Less liquid than 80% of recipes: 50% of the flour weight against the typical recipe's 68%.
Liquid: 50%, 18th percentileButter: 11%, 42nd percentileSugar: 14%, 64th percentileEgg: 14%, 53rd percentileSalt: 2.6%, 94th percentileYeast: 1.8%, 50th percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 350 g Weizenmehl (Type 405)350 g
  • 170 ml Milch≈ 175 g
  • 40 g Butter40 g
  • 2 TL Trockenhefe≈ 6 g
  • 50 g Zucker50 g
  • 1 1/2 TL Salz≈ 9 g
  • 1 Ei (M)≈ 50 g
  • 1 Kastenform (ca. 20 cm Länge)n/a

flour 350 gbatter 681 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.

  • Liquid50% · 18th percentile
  • Butter11% · 42nd percentile
  • Sugar14% · 64th percentile
  • Egg14% · 53rd percentile
  • Salt2.6% · 94th percentile
  • Yeast1.8% · 50th percentile

Oven

Temperature
375°F / 190°C
median 350°F
Time
145 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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