Walnut 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 off a piece before it even finishes cooling. 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. From there, the dough comes together with butter, egg, and a touch of sugar, then gets shaped into four snug rolls tucked side by side in the pan for that signature pull-apart look. The whole recipe is built entirely from pantry staples and dairy, with zero nuts involved at any stage, so there's no need to scrutinize labels or worry about cross-contact hiding in a store-bought loaf. Brushed with an egg wash before baking, the crust bakes up a deep, glossy golden brown that looks genuinely impressive for something this straightforward. Let it cool just long enough for the crumb to set, then slice thick — this one is exceptional with butter, jam, or honestly nothing at all.

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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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