Gut Friendly Classic Milk Bread

Soft, pillowy, and impossibly tender, this milk bread is the kind of loaf that makes you want to tear off a piece before it even finishes cooling. The secret is the tangzhong — a simple cooked paste of bread flour and milk that gets folded into the dough and keeps the crumb moist and feathery long after baking. That gentle, pre-gelatinized starch is also easier on the digestive system than a standard sandwich loaf, making each slice feel as good as it tastes. Real whole milk and a modest amount of butter give the bread its rich flavor without loading it with anything harsh or hard to digest. The slow, patient rise and careful butter incorporation build a dough that's elastic and smooth, resulting in a crumb that's light rather than dense or gummy. Rolling the dough into four tight logs before placing them in the pan creates that signature pull-apart top, so every slice is soft all the way to the edge. Let it cool fully before slicing — the crumb genuinely needs those 30 minutes to set, and the wait is absolutely worth it.

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