Milk Bread
tiffycooks.com · 2023 · 1 Milk Bread
Against 73 Japanese milk bread recipes
More liquid than 80% of recipes and less yeast than 83%.
How it compares
Against the typical loaf: the median of 73 Japanese milk bread recipes, per 100 g of flour.
- More liquid than 80% of recipes: 80% of the flour weight against the typical recipe's 68%.
- Less yeast than 83% of recipes: 0.9% of the flour weight against the typical recipe's 1.8%, about half as much.
- More egg than 80% of recipes: 21% of the flour weight against the typical recipe's 14%.
- Butter in the middle half of recipes: 8.7% of the flour weight against the typical recipe's 13%.
Ingredients (12)
- 2 tbsp Flour≈ 16 g
- 1/2 cup Water≈ 119 g
- 2 ½ cups Flour≈ 313 g
- 3 tbsp Sugar≈ 38 g
- 1 tsp salt≈ 6 g
- 1 tsp Yeast≈ 3.1 g
- 1 Egg (beaten)≈ 50 g
- 60 ml Milk≈ 62 g
- 50 ml Water≈ 50 g
- 2 tbsp Butter≈ 28 g
- 1 Egg Yolk≈ 18 g
- 2 tbsp Milk≈ 31 g
flour 328 gbatter 732 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.
- Liquid80% · 82nd percentile · median 68%
- Butter8.7% · 25th percentile · median 13%
- Sugar11% · 45th percentile · median 13%
- Egg21% · 82nd percentile · median 14%
- Salt1.8% · 62nd percentile · median 1.6%
- Yeast0.9% · 14th percentile · median 1.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 25 to 30 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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