# What You'll Need:
→ Tangzhong
01 - 3 tbsp (24 g) bread flour
02 - 1/2 cup (120 ml) water
03 - 1/2 cup (120 ml) whole milk
→ Dough
04 - All of the Tangzhong (from above)
05 - 2 1/2 cups (320 g) bread flour
06 - 2 tbsp (25 g) sugar
07 - 1 tsp (5 g) fine sea salt
08 - 2 tsp (7 g) instant yeast
09 - 1/2 cup (120 ml) whole milk, lukewarm
10 - 1 large egg, room temperature
11 - 4 tbsp (55 g) unsalted butter, softened
→ Topping
12 - 1 tbsp milk, for brushing
# Directions:
01 - In a small saucepan, whisk together flour, water, and milk. Cook over medium heat, whisking constantly, until thickened to a paste (about 3-5 minutes). Remove from heat and let cool to lukewarm.
02 - In a large bowl or stand mixer, combine bread flour, sugar, salt, and instant yeast. Add the cooled Tangzhong, lukewarm milk, and egg. Mix until a shaggy dough forms.
03 - Add softened butter and knead (by hand or with a dough hook) for 10-15 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.
04 - Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).
05 - Punch down the dough. Divide into three equal pieces. Roll each piece into a rectangle, then fold in the sides and roll up tightly into a log. Place logs side-by-side, seam-side down, in a greased 9x5-inch (23x13 cm) loaf pan.
06 - Cover and let rise again until the dough nearly reaches the top of the pan (about 30-45 minutes).
07 - Preheat oven to 350°F (175°C). Brush the top of the loaf with milk. Bake for 28-32 minutes, until golden brown and the loaf sounds hollow when tapped.
08 - Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
