Step 1

Make Yudane the night before. Place bread flour in a bowl and add boiling water and mix well. Put cling wrap and refrigerate overnight. *4

Step 2

Pour the room temperature milk into a stand mixer bowl.

Step 3

Add sugar,butter and yeast to the bowl then add the yudane as you tear it into small pieces.

Step 4

Add the bread, flour and salt.

Step 5

Attach the kneading hook onto the stand mixer and combine all ingredient on low speed 1.

Step 6

When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 min.

Step 7

Roll the dough round and place the dough into a greased bowl. Wrap with cling wrap to rise for about 45 min to 1 hour at about 86°F(30°C) or until double the size.

Step 8

Use your finger, to test if the dough has risen by dusting your finger with flour and poking the dough. If the dough doesn't bounce back and the hole you poked stays there, it is ready.

Step 9

Punch the dough down and cut the dough into two equal parts with a scraper and roll them.

Step 10

Cover the rolled doughs with a wet cloth and stand it for 20 minutes bench time.

Step 11

Roll out each dough to about 5.9x7.8inch (15 x 20 cm) rectangle with a rolling pin.

Step 12

Fold the dough tightly not letting any air in towards the centre from left and right.

Step 13

Rotate the dough 90 degrees and roll it from one end.

Step 14

Spray one loaf bread tin lightly and place the rolled dough in the end of the tin facing the centre.

Step 15

Cover it with a wet cloth and let the dough rise for a second time until the dough rises to the size of the bread tin about 30 min.

Step 16

Start to preheat the oven to 365 °F(185°C).

Step 17

When the dough has risen to be level with the tin, it's ready to bake.

Step 18

Bake the dough for about 25 -30 minutes in preheated oven.

Step 19

Remove the bread from the tin and cool it down on a rack. * 5

Step 20

Whisk an egg, rightly brush over the bread dough.(Optional)