# 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
# Method:
01 - Whisk the flour, water and milk in a small saucepan over medium heat; cook, whisking constantly, until the mixture thickens to a paste, about 3–5 minutes. Remove from heat and cool to lukewarm.
02 - In a large bowl or the bowl of a stand mixer, stir together the bread flour, sugar, sea salt and instant yeast until evenly distributed.
03 - Add the cooled tangzhong, lukewarm milk and the egg to the dry ingredients; mix until a shaggy dough forms and ingredients are incorporated.
04 - Add the softened butter and knead by hand or with a dough hook for 10–15 minutes until the dough becomes smooth, elastic and slightly tacky but not sticky.
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 doubled in size, about 1 hour.
06 - Punch down the dough, divide into three equal portions. Roll each portion into a rectangle, fold the sides in, then roll tightly into logs. Arrange the three logs seam-side down, side-by-side, in a greased 9x5-inch loaf pan.
07 - Cover the pan and let the dough rise again until it nearly reaches the top of the pan, about 30–45 minutes.
08 - Preheat the oven to 350°F. Brush the loaf top with milk and bake 28–32 minutes until golden brown and the loaf sounds hollow when tapped. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
