MSG 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 bread its signature cloud-like crumb. Every ingredient here is straightforward and clean: flour, milk, butter, egg, sugar, salt, and yeast. There are no flavor packets, no seasoning blends, and no additives to second-guess, which makes it a natural fit for anyone keeping monosodium glutamate out of their kitchen. The dough comes together in a stand mixer, gets shaped into four little rolls tucked side by side in a loaf pan, and bakes up into something that looks genuinely bakery-worthy. A glossy egg wash gives the top that deep golden finish, and the hardest part is honestly just waiting the 30 minutes for the crumb to set before you slice in. Once you've made this at home, store-bought sandwich bread is going to have a hard time competing.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!