Coconut Free Classic Milk Bread

Soft, pillowy, and impossibly tender, this milk bread is the kind of loaf that makes you want to tear into it the moment it comes out of the oven. The secret is the tangzhong — a simple cooked paste of flour and milk that gets folded into the dough and gives the finished bread its signature cloud-like crumb. Every ingredient here is straightforward dairy and pantry staples, so there's no need to scan labels for hidden coconut oil, coconut milk, or coconut-derived additives that sneak into plenty of store-bought enriched breads. The butter and whole milk do all the enriching work, creating a rich, slightly sweet loaf that slices beautifully and stays soft for days. Rolling the dough into four tight logs before baking gives you those gorgeous pull-apart layers that make each slice feel like a little event. Let it cool the full thirty minutes before cutting — the crumb is worth the wait.

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