Almond Free Classic Milk Bread

Soft, pillowy, and impossibly tender, this Japanese-style milk bread is the kind of loaf that makes you want to slice it the moment it comes out of the oven. The secret is the tangzhong — a simple cooked paste of bread flour and milk that gets folded into the dough and gives the finished loaf its signature cloud-like crumb. From there, butter, egg, and a touch of sugar build a rich, lightly sweet flavor that works just as well for toast as it does for a simple sandwich. Every ingredient here is straightforward and nut-free by nature, so there's no need to scrutinize labels or worry about hidden almond flour or almond milk sneaking into the mix. The four-log shaping method means each slice has a beautifully even, pull-apart texture that looks like it came from a bakery. A glossy egg wash gives the top that deep golden finish that's almost too pretty to cut into — almost. Let it cool the full thirty minutes before slicing, and you'll be rewarded with a crumb that's soft, springy, and absolutely worth the wait.

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