Ginger 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 and familiar: bread flour, whole milk, butter, egg, sugar, salt, and yeast. There's no spice blend to scrutinize, no flavoring extract to second-guess, and absolutely nothing that would raise a flag for anyone avoiding ginger or other warming spices. The dough comes together in a stand mixer, rises twice for maximum flavor and structure, and bakes up into a beautifully golden loaf that slices cleanly once cooled. It's equally at home as toast with butter, the base for a sandwich, or just eaten warm straight from the rack.

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