Back to 10 servings Tangzhong 2 tablespoons bread flour, for the tangzhong 0.33 cup whole milk, for the tangzhong Dough 0.67 cup whole milk, for the dough 0.25 cup sugar, granulated 2.25 teaspoons instant yeast, about 1 packet 2.5 cups bread flour, high-protein; spoon and level 2 tablespoons milk powder, optional but recommended 1 large egg, beaten 1 teaspoon salt, fine 0.25 cup unsalted butter, softened Egg wash 1 egg yolk, for the egg wash 1 tablespoon milk, for the egg wash
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1 Step 1: Whisk the bread flour and milk for the tangzhong in a small saucepan over low to medium-low heat, stirring constantly, until it thickens into a smooth, thick paste (about 65°C/149°F). Scrape it onto a plate and let it cool to room temperature.2 Step 2: Warm the milk for the dough to lukewarm. Sprinkle the yeast over it and let it stand about 10 minutes until frothy, or combine directly with the other dough ingredients if your yeast is reliably active.3 Step 3: In a stand mixer bowl, combine the flour, sugar, milk powder and salt. Add the yeast mixture, the egg, and the cooled tangzhong, and mix on low until a shaggy dough forms.4 Step 4: Knead on medium speed with the dough hook for about 8 minutes until the dough is smooth and elastic. Add the softened butter a few pieces at a time, kneading until fully absorbed, and continue until the dough is smooth, stretchy and no longer very sticky.5 Step 5: Form the dough into a smooth ball and put it in a bowl greased with a little oil. Cover the bowl and leave it somewhere warm and free of drafts for 60 to 90 minutes, until the dough has doubled in volume.6 Step 6: Deflate the risen dough with your fist and cut it into 3 pieces of equal size. Roll each piece into a ball, cover them, and let them sit for 10 to 15 minutes.7 Step 7: Roll each ball into a flat oval about 7 by 8 inches. Fold the long sides toward the center, then roll tightly from one end into a log and pinch the seam closed.8 Step 8: Grease a 9 by 5 inch loaf pan. Place the three logs side by side seam-side down in the pan.9 Step 9: Cover and let rise for 30 to 60 minutes, until the dough crests about 1 inch above the rim of the pan.10 Step 10: Preheat the oven to 350°F (175°C). Whisk the egg yolk with the milk and brush the top of the dough gently.11 Step 11: Bake for 25 to 35 minutes, until deep golden brown on top. Check at 25 minutes and cover loosely with foil if browning too quickly.12 Step 12: Leave the baked loaf in its pan for 15 minutes, then tip it out onto a wire rack. Let it cool for at least 1 hour before you slice it.getsaucepan.com/r/22d044ad-31dd-5ad2-9b34-f4823773fea6
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