Nickel Allergy Friendly Classic Milk Bread

Soft, pillowy, and impossibly tender, this milk bread is the kind of loaf that makes you want to tear off a piece before it even finishes cooling. 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. Managing a nickel sensitivity often means scrutinizing ingredient lists and avoiding whole grains, seeds, and legumes that tend to be high in nickel, and this recipe keeps things beautifully simple with white bread flour, whole milk, butter, egg, sugar, salt, and yeast. No nuts, no oats, no suspicious add-ins — just clean, familiar pantry staples that work together without the worry. The dough is enriched with softened butter worked in gradually, which makes it smooth, elastic, and deeply satisfying to knead. Four rolled logs of dough baked side by side in a loaf pan create those gorgeous pull-apart sections that are practically begging to be slathered with butter. Let it cool just long enough for the crumb to set, then slice in — this one is worth every patient minute.

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