High Fructose Corn Syrup 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 bread flour and milk that gets folded into the dough and keeps every slice moist and cloud-like for days. Store-bought sandwich breads are notorious for sneaking in sweeteners like high fructose corn syrup, even in loaves that seem perfectly plain, so baking your own is the cleanest way to know exactly what's in every slice. Here, the only sweetener is a modest amount of granulated sugar, and every other ingredient — whole milk, butter, egg, yeast — is exactly what it sounds like. The dough comes together in a stand mixer, gets shaped into four little logs tucked side by side in a loaf pan, and bakes up into that gorgeous, domed golden top you see in bakery windows. A brush of egg wash before baking gives it that rich, lacquered finish without any additives or shortcuts. Let it cool before slicing if you can manage it — the crumb sets up beautifully and rewards your patience with a texture that's genuinely hard to beat.

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