Hazelnut 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. From there, the dough is enriched with butter, egg, and a touch of sugar, then shaped into four snug rolls tucked side by side in a loaf pan for that beautiful pull-apart effect. For anyone navigating tree nut allergies, store-bought enriched breads can be a minefield of shared-facility warnings, but this one is made entirely from pantry staples — flour, milk, butter, egg, yeast, sugar, and salt — with no nuts anywhere in the ingredient list. The whole process is straightforward and deeply satisfying, from watching the tangzhong thicken on the stove to brushing that glossy egg wash over the risen dough before it goes into the oven. Let it cool the full thirty minutes before slicing if you can manage it — the crumb sets up beautifully and every slice will be worth the wait.

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