Pistachio Free Classic Milk Bread

Soft, pillowy, and impossibly tender, this Japanese-style milk bread is the kind of loaf that makes you want to bake every single weekend. 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. From there, the dough comes together with butter, egg, sugar, and yeast, building a rich, lightly sweet flavor that's just as good plain as it is toasted. Rolling the dough into four tight logs before placing them in the pan creates those beautiful pull-apart sections that make every slice feel like a little event. The ingredient list is straightforward pantry staples — bread flour, whole milk, butter, egg — so there's no need to scan labels or worry about unexpected add-ins sneaking in. Let it cool before you slice (we know, it's hard), and you'll be rewarded with a crumb so soft it practically melts.

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