Japanese Milk Bread

Instructions

1. Prepare the tangzhong
   In a small saucepan, whisk together 3 tablespoons bread flour and 1/2 cup milk until smooth. Heat over medium-low heat, whisking constantly, until the mixture thickens to a paste-like consistency (around 150°F). Remove from heat and let cool to room temperature.
2. Make the dough
   In a large mixing bowl or stand mixer bowl, combine bread flour, sugar, yeast, and salt. In a separate bowl, whisk together the cooled tangzhong, warm milk, and eggs. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
3. Knead the dough
   If using a stand mixer, attach the dough hook and knead on medium speed for 5 minutes. Add the softened butter one tablespoon at a time, allowing each addition to incorporate before adding the next. Continue kneading for another 5-7 minutes until the dough is smooth, elastic, and passes the windowpane test. If kneading by hand, knead on a lightly floured surface for about 10-12 minutes total.
4. First rise
   Shape the dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a damp kitchen towel and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
5. Shape the loaf
   Gently punch down the dough to release air bubbles. Divide the dough into 4 equal pieces. Shape each piece into a ball, then roll each ball into an oval. Fold the oval in thirds, like a letter, then roll it up from one short end to the other. Place the four shaped pieces, seam side down, in a greased 9×5-inch loaf pan.
6. Second rise
   Cover the pan with plastic wrap or a damp kitchen towel and let the dough rise until it reaches about 1 inch above the rim of the pan, approximately 40-60 minutes. Preheat your oven to 350°F (175°C) during the last 20 minutes of rising.
7. Bake the bread
   Gently brush the top of the risen dough with milk. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, loosely cover with aluminum foil.
8. Cool and serve
   Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing. For the best texture, allow the bread to cool for at least 1 hour before cutting.