Soy Free Classic Milk Bread

Soft, pillowy, and impossibly tender, this Japanese-style milk bread is the kind of loaf that makes you want to slice it the moment it comes out of the oven. The secret is the tangzhong — a simple cooked paste of bread flour and whole milk that gets folded into the dough and keeps every crumb moist and feathery for days. From there, it's a straightforward process of kneading in butter piece by piece until the dough turns silky and elastic, then letting it rise and bake into a beautifully domed, golden loaf. Store-bought sandwich breads and enriched loaves can be surprisingly tricky to navigate since soy lecithin and soy-based dough conditioners show up constantly on ingredient labels — but every single thing in this recipe is clean and easy to verify. Whole milk, butter, egg, bread flour, yeast, sugar, and salt: that's genuinely all you need. The egg wash gives the top that gorgeous deep-brown shine that makes it look like it came straight from a bakery window. Let it cool before you slice — the crumb needs those 30 minutes to set — then enjoy it plain, toasted, or layered with whatever you love most.

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