# Needed Ingredients:
→ 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 lukewarm whole milk
10 - 1 large egg, room temperature
11 - 4 tablespoons (1/4 cup) unsalted butter, softened
→ Topping
12 - 1 tablespoon whole milk, for brushing
# Steps:
01 - Combine 3 tablespoons bread flour, 1/2 cup water and 1/2 cup whole milk in a small saucepan. Cook over medium heat, whisking constantly until the mixture thickens to a smooth paste, about 3–5 minutes. Transfer to a bowl 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 granulated sugar, 1 teaspoon fine sea salt and 2 teaspoons instant yeast until evenly distributed.
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 stir by hand) until a shaggy dough forms and the ingredients are incorporated.
04 - Add 4 tablespoons (1/4 cup) softened unsalted butter and knead the dough with a dough hook or by hand for 10–15 minutes, until it becomes smooth, elastic and slightly tacky but not sticky.
05 - Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60 minutes.
06 - Gently deflate the dough and divide it into three equal portions. Roll each portion into a rectangle, fold the short sides inward and roll tightly into a log. Arrange the three logs seam-side down, side by side, in a greased 9x5-inch loaf pan.
07 - Cover the pan loosely and let the dough rise until it nearly reaches the top of the pan, about 30–45 minutes.
08 - Preheat the oven to 350°F. Brush the loaf surface lightly with 1 tablespoon milk. Bake on the middle rack for 28–32 minutes, until the top is golden and the loaf sounds hollow when tapped.
09 - Remove the pan from the oven and let rest for 10 minutes. Turn the loaf out onto a wire rack and cool completely before slicing to maintain crumb structure.
