Peanut Free Classic Milk Bread

Few breads are as satisfying to pull apart as a properly made milk bread, with its cloud-soft crumb and gently sweet, buttery flavor that makes every slice feel like a small luxury. The real secret here is the tangzhong — a simple cooked paste of flour and milk that gets folded into the dough and keeps the finished loaf impossibly tender for days. From there, the dough comes together with pantry staples like bread flour, sugar, egg, and unsalted butter, so there's nothing mysterious or hard to source. For anyone navigating nut allergies, store-bought enriched breads can be a minefield of shared-facility warnings, but baking this one at home puts you in complete control of every ingredient that goes in. The shaping method — folding and rolling four individual dough logs into the pan — gives the loaf its signature pull-apart top and that gorgeous, domed crown once it rises. A brushing of egg wash before baking delivers a deep golden finish that looks like it came straight out of a bakery window. Let it cool just long enough for the crumb to set, then slice in and enjoy it plain, toasted, or stacked with your favorite fillings.

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