Mustard Free Classic Milk Bread

Soft, pillowy, and impossibly tender, this Japanese-style milk bread is the kind of loaf that makes you want to clear your whole afternoon just to sit and eat warm slices straight from the rack. 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. Butter, egg, sugar, and whole milk round out the ingredient list, and every single one of them is exactly what it sounds like, with no hidden condiments or sneaky additives to worry about. For anyone navigating a mustard sensitivity, bread can be a surprisingly tricky category, since some commercial loaves and enriched doughs include mustard flour as a dough conditioner — this recipe sidesteps all of that entirely. The dough is shaped into four small logs nestled side by side in the pan, which creates those beautiful pull-apart sections once baked. A quick egg wash before it goes into the oven gives the crust that deep, glossy, bakery-worthy finish. Let it cool before you slice — though honestly, that might be the hardest part of the whole recipe.

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