Nama Shokupan (Japanese Milk Bread) without Bread Machine
sudachirecipes.com · 2023 · 8 servings
Against 73 Japanese milk bread recipes
No egg, unlike 78% of recipes.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- No egg at all, where 78% of recipes use some (most of those 14 to 21% of the flour weight).
- Yeast in the middle half of recipes: 1.3% of the flour weight against the typical recipe's 1.8%.
Ingredients (8)
- 400 g bread flour400 g
- 5 g instant dry yeast5 g
- 26 g white caster sugar26 g
- 7 g salt7 g
- 21 g honey21 g
- 95 g heavy cream95 g
- 180 g water180 g
- 45 g unsalted butter ( softened to room temperature, plus extra to grease the pan)45 g
flour 400 gbatter 779 g
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% · 58th percentile · median 68%
- Butter11% · 40th percentile · median 13%
- Sugar12% · 47th percentile · median 13%
- Egg0% · 11th percentile · median 14%
- Salt1.8% · 62nd percentile · median 1.6%
- Yeast1.3% · 29th percentile · median 1.8%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 15 to 18 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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