Rice 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 bread flour and milk that gets folded into the dough and gives every slice that signature cloud-like chew you'd find at a good Asian bakery. Everything here is built on bread flour, whole milk, butter, and eggs, so there's no grain confusion and nothing hiding in the ingredient list that doesn't belong. For anyone navigating a rice-free lifestyle, bread baking can sometimes feel like a minefield of starchy substitutes and specialty flours, but this recipe keeps things refreshingly straightforward. The dough comes together in a stand mixer, rises twice for maximum flavor and structure, and bakes up with a deep golden crust that crackles just slightly when you press it. Brushed with an egg wash before it goes into the oven, the finished loaf looks genuinely bakery-worthy. Let it cool long enough for the crumb to set, then slice it thick — this one is just as good plain as it is toasted with butter.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →