Red Meat Allergy Friendly Classic Milk Bread

Total time3 hr 5 min

Prep time30 min

Cook time35 min

Red Meat Allergy Friendly 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 keeps every slice cloud-like and moist for days. Because this recipe is built entirely around dairy, eggs, butter, and flour, it's naturally free from red meat and any of the hidden animal proteins that can sneak into enriched breads at the bakery. The dough comes together in a stand mixer, and the four-roll shaping method gives you that gorgeous, pull-apart crown that looks far more impressive than the effort involved. A brushing of egg wash before baking delivers a deep, lacquered golden top that's as beautiful as it is delicious. Let it cool just long enough for the crumb to set, then slice thick — this one is exceptional with nothing more than a little butter.

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Ingredients

10 servings

For the tangzhong

3 tbsp bread flour
Bob's Red Mill Unbleached Artisan Bread Flour - 5 Lb Bob's Red Mill® Unbleached Enriched Artisan Bread Flour White Lily Bread Flour, Enriched, Unbleached Dakota Maid Bread Flour W-R Unbleached Bread Flour
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½ cup whole milk

For the dough

2 ¼ tsp active dry yeast (1 packet)
¼ cup warm whole milk (about 110°f / 43°c)
2 ½ cups bread flour
3 tbsp granulated sugar
1 tsp fine salt
1 large egg
3 tbsp unsalted butter, softened and cut into pieces

For the egg wash

1 large egg yolk
1 tbsp whole milk

Instructions

1
Make the tangzhong: whisk together the 3 tbsp bread flour and 1/2 cup milk in a small saucepan over medium-low heat, stirring constantly, until the mixture thickens into a smooth, pudding-like paste and leaves a trail when you drag a spatula across the bottom, about 3–4 minutes. Remove from heat and let cool to room temperature.
2
Combine the yeast and 1/4 cup warm milk in the bowl of a stand mixer and let stand until foamy, about 5–10 minutes.

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