Macadamia 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 comes together with pantry staples like bread flour, sugar, butter, and egg, so there's nothing obscure or hard to source. The four-roll shaping method means every slice has that beautiful, pull-apart quality you'd expect from a bakery loaf. A glossy egg wash before baking gives the top that deep golden finish that's almost too pretty to cut. The ingredient list is completely straightforward — whole milk, butter, flour, yeast — so you can bake with total confidence knowing exactly what's in every slice. Let it cool the full thirty minutes before slicing, and you'll be rewarded with a crumb that's soft, springy, and absolutely worth the wait.

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