Japanese Milk Bread Lab73 recipes
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Yemarina Yewotet Dabo (Ethiopian Honey Milk Bread)

tarasmulticulturaltable.com · 2014 · 1 Loaf

Against 73 Japanese milk bread recipes

More sugar than 95% of recipes.

See how all 73 Japanese milk bread recipes compare →

Get the method at tarasmulticulturaltable.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 sugar than 95% of recipes: 30% of the flour weight against the typical recipe's 13%, about 2.5 times as much.
  • Liquid in the middle half of recipes: 54% of the flour weight against the typical recipe's 68%.
Liquid: 54%, 25th percentileButter: 10%, 38th percentileSugar: 30%, 97th percentileEgg: 8.9%, 25th percentileSalt: 1.6%, 49th percentileYeast: 1.7%, 47th percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 1 tablespoon active dry yeast≈ 9 g
  • 1/4 cup lukewarm water (105-115˚F, 40-46˚C)≈ 59 g
  • 1 large egg≈ 50 g
  • 1/2 cup mild honey≈ 170 g
  • 1 tablespoon ground coriander≈ 15 g
  • 1 1/2 teaspoons salt≈ 9 g
  • 1/2 teaspoon ground cinnamon≈ 1.3 g
  • 1/4 teaspoon ground cloves≈ 0.7 g
  • 1/8 teaspoon ground ginger≈ 0.3 g
  • 1 cup warm whole milk (105-115˚F, 40-46˚C)≈ 244 g
  • 4 tablespoons unsalted butter (melted and cooled slightly)≈ 57 g
  • 4 1/2 cups all purpose flour (divided)≈ 563 g

flour 563 gbatter 1178 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.

  • Liquid54% · 25th percentile
  • Butter10% · 38th percentile
  • Sugar30% · 97th percentile
  • Egg8.9% · 25th percentile
  • Salt1.6% · 49th percentile
  • Yeast1.7% · 47th percentile

Oven

Temperature
300°F / 150°C
median 350°F
Time
60 minutes
median 31 minutes

Keep exploring

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Nearest by baker's percentages: liquid, butter, sugar, egg, salt, yeast.

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