Victorian White Bread With Milk

mara2 · nigella.com · Serves: 6-8

Against 150 white sandwich bread recipes

Less liquid than 89% of recipes and more salt than 82%.

How it compares

Against the typical loaf: the median of 150 white sandwich bread recipes, per 100 g of flour.

Less liquid than 89% of recipes: 51% of the flour weight against the typical recipe's 64%.
More salt than 82% of recipes: 2.4% of the flour weight against the typical recipe's 1.9%.
Less sugar than 75% of recipes: 1.7% of the flour weight against the typical recipe's 4.2%, about half as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

20 grams fresh yeast20 g
2 teaspoons sugar≈ 8 g
250 millilitres milk (warm)≈ 258 g
300 grams wheat flour (strong)300 g
100 grams german wheat flour100 g
100 grams pastry flour100 g
2 teaspoons salt≈ 12 g
2 tablespoons potato flakes (organic)≈ 8 g
2 tablespoons olive oil≈ 27 g
1 pinch of ascorbic acid (fat pinch, this is the powder form of Vitamin C and makes the bread loose)≈ 0.4 g
1 tablespoon gluten (from an organic shop, improves the quality of the flour). (The latter two can be omitted)≈ 8 g

flour 508 gbatter 841 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 150 recipes. Shaded: the middle half. Tick: the median.

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