Turmeric Free Classic Milk Bread

Total time3 hr 5 min

Prep time30 min

Cook time35 min

4.6

(8)

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 keeps every slice feather-light and moist for days. Butter, egg, and whole milk do the rest of the work, building a rich, slightly sweet crumb that's perfect for everything from breakfast toast to sandwich duty. For anyone avoiding turmeric, this recipe is a completely natural fit — there's nothing here that would typically sneak that spice in, just clean, wholesome baking ingredients from start to finish. The shaping method, dividing the dough into four rolled logs tucked side by side in the pan, gives the finished loaf those gorgeous pull-apart sections that look like they came straight from a bakery window. A glossy egg wash before baking seals the deal with a deep golden crust that's as beautiful as it is satisfying. Let it cool before slicing if you can manage it — the crumb sets up into something truly special.

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Ingredients

10 servings

For the tangzhong

3 tbsp bread flour
½ cup whole milk

For the dough

2 ¼ tsp active dry yeast (1 packet)
¼ cup warm whole milk (about 110°f / 43°c)
2 ½ cups bread flour
3 tbsp granulated sugar
1 tsp fine salt
1 large egg
3 tbsp unsalted butter, softened and cut into pieces

For the egg wash

1 large egg yolk
1 tbsp whole milk

Instructions

1
Make the tangzhong: whisk together the 3 tbsp bread flour and 1/2 cup milk in a small saucepan over medium-low heat, stirring constantly, until the mixture thickens into a smooth, pudding-like paste and leaves a trail when you drag a spatula across the bottom, about 3–4 minutes. Remove from heat and let cool to room temperature.
2
Combine the yeast and 1/4 cup warm milk in the bowl of a stand mixer and let stand until foamy, about 5–10 minutes.

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