Japanese Milk Bread Lab73 recipes
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Japanese Milk Bread

Rezel Kealoha · tasteofhome.com · 2024 · 1 loaf

Against 73 Japanese milk bread recipes

More egg than 97% of recipes and more yeast than 98%.

See how all 73 Japanese milk bread recipes compare →

Get the method at tasteofhome.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 egg than 97% of recipes: 34% of the flour weight against the typical recipe's 14%, about 2.5 times as much.
  • More yeast than 98% of recipes: 3.2% of the flour weight against the typical recipe's 1.8%.
  • More liquid than 82% of recipes: 81% of the flour weight against the typical recipe's 68%.
  • More salt than 86% of recipes: 2.1% of the flour weight against the typical recipe's 1.6%.
Liquid: 81%, 83rd percentileButter: 15%, 65th percentileSugar: 13%, 51st percentileEgg: 34%, 98th percentileSalt: 2.1%, 88th percentileYeast: 3.2%, 99th percentileLiquidButterSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 3 tablespoons water≈ 44 g
  • 3 tablespoons whole milk≈ 46 g
  • 2 tablespoons bread flour≈ 16 g
  • 275 grams bread flour275 g
  • 2 tablespoons whole dry milk powder≈ 9 g
  • 3 tablespoons sugar≈ 38 g
  • 1 teaspoon salt≈ 6 g
  • 1 tablespoon quick-rise yeast≈ 9 g
  • 1/2 cup whole milk≈ 122 g
  • 3 tablespoons butter, melted≈ 43 g
  • 1 large egg, room temperature, beaten≈ 50 g
  • 1 tablespoon cold water≈ 15 g
  • 1 large egg, room temperature≈ 50 g

flour 291 gbatter 722 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% · 83rd percentile
  • Butter15% · 65th percentile
  • Sugar13% · 51st percentile
  • Egg34% · 98th percentile
  • Salt2.1% · 88th percentile
  • Yeast3.2% · 99th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 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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