Seed Oil 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 exactly what it sounds like: bread flour, whole milk, butter, egg, sugar, salt, and yeast. There are no vegetable oils, no canola, no mystery fats hiding in the mix, which is genuinely rare for an enriched bread recipe. The butter does all the heavy lifting in terms of richness, keeping the dough supple and the flavor clean and slightly sweet. Rolling the dough into four tight logs before placing them in the pan creates that beautiful pull-apart top that looks like it came from a bakery. Let it cool just long enough for the crumb to set, then slice thick — this one deserves to be eaten properly.

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