Sesame Free Classic Milk Bread

Soft, pillowy, and impossibly tender, this Japanese-style milk bread is the kind of loaf that makes you want to bake every single weekend. 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. Butter, egg, and whole milk do the rest of the heavy lifting, creating a rich, lightly sweet bread that pulls apart in the most satisfying way. Store-bought sandwich bread often hides unexpected ingredients, but every component here is straightforward and easy to verify. The four-log shaping method ensures an even rise and those beautiful, pull-apart sections that look like they came straight from a bakery window. Let it cool the full thirty minutes before slicing — the crumb is worth the wait, and it toasts up absolutely beautifully the next day.

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