Nutmeg Free 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 flour and milk that gets folded into the dough and keeps every slice moist and cloud-like for days. Because the whole recipe is built on pantry staples like bread flour, butter, eggs, and whole milk, there's nothing hidden in the ingredient list to worry about — no spice blends, no pre-mixed seasonings, just clean, straightforward baking. The dough comes together in a stand mixer, gets shaped into four little logs tucked side by side in a loaf pan, and bakes up into that gorgeous, domed golden top you see in bakery windows. Brushing the risen dough with an egg yolk wash right before it goes into the oven gives the crust that deep amber shine that makes this loaf look as good as it tastes. Let it cool just long enough for the crumb to set, then slice into it — it's perfect plain, toasted with butter, or stacked high with your favorite fillings.

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