Pork Free Classic Milk Bread

Soft, pillowy, and impossibly tender, this milk bread is the kind of loaf that makes you want to tear into it the moment it comes out of the oven. 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. Every ingredient here is straightforward and easy to source: bread flour, whole milk, butter, eggs, and a little sugar and yeast. There's no need to scan labels for hidden pork-derived additives or worry about gelatin-based dough conditioners that sometimes sneak into commercial breads. The dough is shaped into four rolled logs nestled side by side in the pan, which creates those gorgeous pull-apart sections that make each slice feel like a little gift. A glossy egg wash before baking gives the top that deep, bakery-style golden color. Let it cool just long enough for the crumb to set, then slice thick and enjoy it plain, toasted, or stacked with your favorite fillings.

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