Fluffy Japanese milk bread recipe
Pam · thebreadshebakes.com · 2019 · 8
Against 73 Japanese milk bread recipes
No sugar, unlike 98% of recipes and more liquid than 90%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- No sugar at all, where 98% of recipes use some (most of those 8.2 to 16% of the flour weight).
- More liquid than 90% of recipes: 84% of the flour weight against the typical recipe's 68%.
- Less butter than 90% of recipes: 7% of the flour weight against the typical recipe's 13%, about half as much.
- No egg at all, where 78% of recipes use some (most of those 14 to 21% of the flour weight).
Ingredients (8)
- 100 g boiling water100 g
- 100 g white bread flour100 g
- 400 g white bread flour400 g
- 9 g salt9 g
- 7 g dry yeast7 g
- 300 g full fat milk (plus extra for brushing on the unbaked loaf)300 g
- 20 g dry milk powder ((optional))20 g
- 35 g unsalted butter (cut into pieces and softened at room temperature, plus extra for buttering the pan)35 g
flour 500 gbatter 971 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.
- Liquid84% · 91st percentile · median 68%
- Butter7% · 9th percentile · median 13%
- Sugar0% · 1st percentile · median 13%
- Egg0% · 11th percentile · median 14%
- Salt1.8% · 62nd percentile · median 1.6%
- Yeast1.4% · 35th percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 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.