Lupin Free Classic Milk Bread

Total time3 hr 5 min

Prep time30 min

Cook time35 min

4.6

(8)

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 gives the finished loaf its signature cloud-like crumb. From there, butter, egg, and a touch of sugar round everything out into something that tastes far more indulgent than the ingredient list suggests. For anyone navigating lupin sensitivities, store-bought breads can be a minefield since lupin flour is increasingly used as a wheat extender or protein booster in commercial loaves. Baking from scratch with straightforward bread flour and pantry staples means you know exactly what went into every slice. The four-roll shaping method creates a beautifully domed top and a pull-apart texture that's just as good plain as it is toasted with butter or used for sandwiches. Let it cool fully before slicing — the wait is genuinely worth it.

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Ingredients

10 servings

For the tangzhong

3 tbsp bread flour
½ cup whole milk

For the dough

2 ¼ tsp active dry yeast (1 packet)
¼ cup warm whole milk (about 110°f / 43°c)
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

For the egg wash

1 large egg yolk
1 tbsp whole milk

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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