# List of ingredients:
→ Tangzhong
01 - 3 tablespoons bread flour
02 - 1/2 cup water
03 - 1/2 cup whole milk
→ Dough
04 - All 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 whole milk (for brushing)
# How to make it:
01 - Combine bread flour, water and whole milk in a small saucepan. Cook over medium heat, whisking constantly until the mixture thickens into a smooth paste, about 3–5 minutes. Remove from heat and allow to cool to lukewarm.
02 - In a large mixing bowl or the bowl of a stand mixer, whisk together bread flour, granulated sugar, fine 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 rough, shaggy dough forms.
04 - Add the softened butter and knead by hand or with the dough hook on medium speed 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 or a damp towel and let rise in a warm spot until doubled in volume, about 1 hour.
06 - Gently deflate the dough and divide it into three equal portions. Flatten each portion into a rectangle, fold the long sides in and roll tightly into logs. Arrange the three logs seam-side down in a greased 9 x 5-inch loaf pan.
07 - Cover and let the shaped loaf rise until it nearly reaches the top of the pan, about 30–45 minutes. Preheat the oven to 350°F. Brush the top with milk and bake for 28–32 minutes, until the crust is golden and the loaf sounds hollow when tapped.
08 - Remove the loaf from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing to preserve crumb structure.
