Dairy Free Classic Milk Bread

Total time3 hr 5 min

Prep time30 min

Cook time35 min

This pillowy, pull-apart loaf gets its signature softness from a tangzhong starter — a cooked flour paste stirred into the dough that keeps every slice tender for days. The dough comes together in a stand mixer, kneads up smooth and elastic, then gets shaped into four snug little logs that bake side by side into one gorgeous, domed loaf. A brushed-on egg wash gives the crust that deep, glossy golden-brown finish bakeries are known for, while the inside stays cloud-soft and stretchy when you tear into it. Let it cool fully before slicing so the crumb has a chance to set into those long, feathery strands. It's a genuinely satisfying weekend baking project, and it fits neatly into a dairy free bread rotation without sacrificing that signature milk bread texture.

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Ingredients

10 servings

For the tangzhong

3 tbsp bread flour
King Arthur Baking Company Unbleached Bread Flour King Arthur Flour Organic Unbleached Bread Flour, 5 lbs Bob's Red Mill Unbleached Artisan Bread Flour - 5 Lb Pillsbury Best Bread Flour - 5 LB Signature SELECT Bread Flour - 5 Lb
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½ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.

For the dough

2 ¼ tsp active dry yeast (1 packet)
¼ cup warm whole milk (about 110°f / 43°c)
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the egg wash

1 large egg yolk
1 tbsp whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.

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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