# What You'll Need:
→ Tangzhong
01 - 3 tbsp bread flour
02 - 1/2 cup water
03 - 1/2 cup whole milk
→ Dough
04 - Prepared Tangzhong (entire batch from above)
05 - 2 1/2 cups bread flour
06 - 2 tbsp granulated sugar
07 - 1 tsp fine sea salt
08 - 2 tsp instant yeast
09 - 1/2 cup whole milk, lukewarm
10 - 1 large egg, room temperature
11 - 4 tbsp unsalted butter, softened
→ Topping
12 - 1 tbsp milk, for brushing
# How To Make It:
01 - Whisk 3 tbsp bread flour with 1/2 cup water and 1/2 cup whole milk in a small saucepan. Cook 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 a large bowl or the bowl of a stand mixer, combine 2 1/2 cups bread flour, 2 tbsp sugar, 1 tsp salt, and 2 tsp instant yeast. Add the cooled Tangzhong, 1/2 cup lukewarm whole milk and 1 large room-temperature egg. Mix until a rough, shaggy mass forms.
03 - Knead the dough by hand on a lightly floured surface or with a dough hook on low speed. After the dough comes together, add 4 tbsp softened unsalted butter and continue kneading until the dough is smooth, elastic and slightly tacky but not sticky, about 10–15 minutes.
04 - Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and proof in a warm draft-free location until doubled in volume, about 1 hour.
05 - Gently deflate the dough and divide it into three equal portions. Roll each portion into a rectangle, fold the long sides toward the center and roll tightly into a log. Arrange the three logs seam-side down, side by side, in a greased 9×5-inch loaf pan.
06 - Cover the pan and let the shaped dough rise until it nearly reaches the top of the pan, about 30–45 minutes.
07 - Preheat the oven to 350°F. Brush the loaf gently with 1 tbsp milk. Bake on the middle rack for 28–32 minutes, until the crust is golden brown and the loaf sounds hollow when tapped.
08 - Remove the pan from the oven and let the loaf rest in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing to preserve texture.
