Rye Free Classic Milk Bread

Soft, pillowy, and impossibly tender, this milk bread is the kind of loaf that makes you want to tear off a piece before it even finishes cooling. The secret is the tangzhong — a simple cooked paste of bread flour and milk that gets folded into the dough and gives the finished loaf its signature cloud-like crumb. Every ingredient here is straightforward and grain-safe for anyone avoiding rye, since the recipe relies entirely on bread flour with no alternative grains or specialty blends in sight. That matters more than it might seem, because plenty of store-bought sandwich loaves sneak in rye flour or are produced on shared lines where cross-contact is a real concern. Here, you control every component from the warm milk that blooms the yeast to the butter worked in piece by piece for a rich, elastic dough. The four-roll shaping method creates a beautifully domed top, and that egg wash bakes into a deep golden crust that looks like it came straight from a bakery window. Let it cool the full thirty minutes if you can — the crumb sets up into something truly worth slicing.

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