# What you need:
→ Tangzhong
01 - Bread flour — 3 tablespoons
02 - Water — 1/2 cup
03 - Whole milk — 1/2 cup
→ Dough
04 - Prepared tangzhong (all of the tangzhong from previous group)
05 - Bread flour — 2 1/2 cups
06 - Granulated sugar — 2 tablespoons
07 - Fine sea salt — 1 teaspoon
08 - Instant yeast — 2 teaspoons
09 - Whole milk, lukewarm — 1/2 cup
10 - Large egg, room temperature — 1
11 - Unsalted butter, softened — 4 tablespoons
→ Topping
12 - Milk, for brushing — 1 tablespoon
# How to Make It:
01 - Combine bread flour, water and whole milk in a small saucepan and whisk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens into a paste (about 3–5 minutes). Remove from heat and cool to lukewarm before using.
02 - In the bowl of a stand mixer or a large mixing bowl, whisk together bread flour, sugar, fine sea salt and instant yeast to distribute the leavening evenly.
03 - Add the cooled tangzhong, lukewarm milk and the egg to the dry ingredients. Mix on low speed or stir by hand until a shaggy dough forms and ingredients are just combined.
04 - Add the softened butter and knead the dough by hand or with a dough hook for 10–15 minutes, until the dough is smooth, elastic and slightly tacky but not sticky. The dough should pass a light windowpane test when ready.
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 spot until roughly doubled in volume, about 1 hour.
06 - Punch down the risen dough, divide into three equal portions. Roll each portion into a rectangle, fold the long sides inward and roll tightly into a log. Arrange the three logs side-by-side, seam-side down, in a greased 9x5-inch loaf pan.
07 - Cover the pan and allow the dough to rise again until it nearly reaches the rim of the pan, approximately 30–45 minutes.
08 - Preheat the oven to 350°F. Brush the top of the loaf gently with 1 tablespoon of milk. Bake 28–32 minutes until the crust is golden brown and the loaf sounds hollow when tapped. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.
