# What You'll Need:
→ Tangzhong
01 - 3 tablespoons bread flour
02 - 1/2 cup water
03 - 1/2 cup whole milk
→ Dough
04 - All of the prepared tangzhong
05 - 2 1/2 cups bread flour
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon fine sea salt
08 - 2 teaspoons instant yeast
09 - 1/2 cup whole milk, lukewarm
10 - 1 large egg, room temperature
11 - 4 tablespoons unsalted butter, softened
→ Topping
12 - 1 tablespoon milk for brushing
# How-To Steps:
01 - Combine 3 tablespoons bread flour, 1/2 cup water and 1/2 cup whole milk in a small saucepan. Whisk over medium heat, stirring constantly, until the mixture thickens to a smooth paste, about 3–5 minutes. Remove from heat and cool to lukewarm.
02 - In the bowl of a stand mixer or a large mixing bowl, whisk together 2 1/2 cups bread flour, 2 tablespoons sugar, 1 teaspoon fine sea salt and 2 teaspoons instant yeast, ensuring the salt is on the opposite side from the yeast.
03 - Add the cooled tangzhong, 1/2 cup lukewarm whole milk and 1 large room-temperature egg to the dry ingredients. Mix on low speed or fold by hand until a shaggy mass forms and the ingredients are combined.
04 - Add the 4 tablespoons softened unsalted butter and knead the dough with the dough hook or by hand for 10–15 minutes, until the dough becomes smooth, elastic and slightly tacky but not sticky. Adjust with a teaspoon of flour or a few drops of milk only if necessary.
05 - Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 hour.
06 - Gently deflate the dough, divide into three equal pieces. Roll each piece into a rectangle, fold the long sides in toward the center and roll tightly into logs. Arrange the three logs side-by-side, seam-side down, in a greased 9x5-inch loaf pan.
07 - Cover the pan and let the shaped dough rise until it nearly reaches the top of the pan, about 30–45 minutes.
08 - Preheat the oven to 350°F. Brush the top of the risen loaf lightly with 1 tablespoon milk. Bake in the center of the oven for 28–32 minutes, until the crust is golden brown and the loaf sounds hollow when tapped.
09 - Remove the pan from the oven and let the loaf rest in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing to preserve crumb structure.
