Step 1

To make the starter (tangzhong), whisk the flour, milk, and water, in a pot until smooth, and turn the heat to low. Stir and cook for about 8-10 minutes, until the mixture thickens and becomes a gelatinous paste.

Step 2

Turn the heat off and transfer the tangzhong to a bowl. Cover the bowl with plastic wrap and let cool for 30 minutes. Simple tip for fluffier bread: let the tangzhong sit for an additional 1-2 hours if you have the time. This will yield an even fluffier texture.

Step 3

Use the bowl of your stand mixer and add the flour, sugar, yeast, and salt. Stir until the ingredients are well mixed.

Step 4

Add the egg, milk, and tangzhong, place the dough hook on the mixer, and knead on low speed for 5 minutes.

Step 5

Add the butter and knead on medium (speed 4 on a Cuisinart stand mixer) for an additional 20 minutes, until the dough is springy and slightly sticky.

Step 6

Meanwhile, lightly grease a bowl and set it aside.

Step 7

Lightly wet your hands, or rub a little oil on them, and scoop the dough. Shape it into a ball and place it in the greased bowl. Cover with plastic wrap and let the dough rise for 50 minutes somewhere a little warmer than room temperature (75-85ºF), until it doubles in size.

Step 8

Punch the dough down and transfer it onto a flat surface. Equally cut the dough in half and shape into 2 balls. Cover the balls with a kitchen towel and let them rise for 15 minutes.

Step 9

Grease a 9-by-5-inch loaf pan and set aside.

Step 10

Use a rolling pin to roll out each dough ball into a 6-by-9-inch oval.

Step 11

Fold each side of the oval and make them join in the center. Do the same with the top and bottom (bring them to the center).

Step 12

Tightly roll the dough into a log and place it on one end of the loaf pan, smooth side up. Repeat the same steps for the remaining ball of dough and place it in the other end of the pan.

Step 13

Cover with a towel and let the dough rise for 40 minutes, until it has doubled in size.

Step 14

Meanwhile, preheat the oven to 350ºF.

Step 15

The dough is ready when the logs are touching in the center and are at the same level, or slightly over, as the pan.

Step 16

Brush the top of the dough with a little milk.

Step 17

Bake for 35-40 minutes. If the bread is turning a golden brown too quickly, lightly cover the pan with foil. The bread is ready when it reaches an internal temperature of 190ºF.

Step 18

Take the pan out of the oven and transfer the bread to a cooling rack immediately.

Step 19

Let cool for at least an hour before eating.