Brazil Nut Free Classic Milk Bread

Total time3 hr 5 min

Prep time30 min

Cook time35 min

4.6

(8)

Soft, pillowy, and impossibly tender, this milk bread is the kind of loaf that makes you want to bake every weekend. The secret is the tangzhong — a simple cooked paste of bread flour and milk that gets stirred into the dough and gives the finished loaf its signature cloud-like crumb. From there, it's a straightforward process of kneading in butter, letting the dough rise, and shaping it into four snug rolls tucked side by side in the pan. The result is a beautifully domed, golden-brown loaf that pulls apart in soft, feathery layers. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — every component is a familiar pantry staple, so there's no label-scanning required. An egg wash brushed on just before baking gives the top that glossy, bakery-style finish that makes it almost too pretty to slice. Let it cool the full thirty minutes if you can — the crumb sets up beautifully and makes for the most satisfying pull-apart texture.

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Ingredients

10 servings

For the tangzhong

3 tbsp bread flour
½ cup whole milk

For the dough

2 ¼ tsp active dry yeast (1 packet)
¼ cup warm whole milk (about 110°f / 43°c)
2 ½ cups bread flour
3 tbsp granulated sugar
1 tsp fine salt
1 large egg
3 tbsp unsalted butter, softened and cut into pieces

For the egg wash

1 large egg yolk
1 tbsp whole milk

Instructions

1
Make the tangzhong: whisk together the 3 tbsp bread flour and 1/2 cup milk in a small saucepan over medium-low heat, stirring constantly, until the mixture thickens into a smooth, pudding-like paste and leaves a trail when you drag a spatula across the bottom, about 3–4 minutes. Remove from heat and let cool to room temperature.
2
Combine the yeast and 1/4 cup warm milk in the bowl of a stand mixer and let stand until foamy, about 5–10 minutes.

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