Milk Bread Recipe
preppykitchen.com · 2024 · 1 loaf
Against 73 Japanese milk bread recipes
More egg than 93% of recipes.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- More egg than 93% of recipes: 28% of the flour weight against the typical recipe's 14%, about twice as much.
- Yeast in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.8%.
Ingredients (10)
- ¼ cup whole milk ((60mL))≈ 61 g
- ¼ cup water ((60mL))≈ 59 g
- 3 tablespoons bread flour≈ 24 g
- 2¾ cups bread flour ((330g))330 g
- ½ cup warm whole milk ((105°F to 110°F) (120mL))≈ 122 g
- ¼ cup granulated sugar ((50g))50 g
- 1 teaspoon salt≈ 6 g
- 1 (0.25-ounce/7g) envelope instant yeast7 g
- 2 large eggs (room temperature, divided)≈ 100 g
- 3 tablespoons unsalted butter (cubed and softened)≈ 43 g
flour 354 gbatter 802 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.
- Liquid69% · 53rd percentile · median 68%
- Butter12% · 47th percentile · median 13%
- Sugar14% · 60th percentile · median 13%
- Egg28% · 94th percentile · median 14%
- Salt1.7% · 56th percentile · median 1.6%
- Yeast2% · 68th percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 15 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.