Step 1

Tangzhong

Step 2

This can be made a ahead and refrigerated for about a day. In a small saucepan over medium heat, whisk together the flour and milk. Simmer for a few minutes until thickened such that when you swipe through it with a spatula, the paste doesn't refill the empty space. Let cool to less than 100°F before adding to the rest of the dough.

Step 3

Dough Mixing and First Rise

Step 4

Mix together all the ingredients, including the tangzhong. If using a stand mixer, mix on medium speed for 3-5 minutes, scraping down the sides periodically. If mixing by hand, try the rubaud method to develop the gluten in the dough, also for 3-5 minutes.

Step 5

Transfer the dough to a bowl or straightwalled container, mark the level, cover, and let the dough rise it has close to doubled. _In a combination of cool winter kitchen and about an hour on the Raisenne dough riser heating pad, my dough needed 7 hours._

Step 6

Shaping and Second Rise

Step 7

Lightly grease your loaf pan.

Step 8

Flour your countertop and scrape the dough out onto it. See the video above for the shaping process described below.

Step 9

Flatten the dough into a rectangle and roll it into a loose tube. Reflatten it into a rectangle that is about 7" wide on the short edge. Roll the dough into a tube starting on one of the short edges (it will get a little longer).

Step 10

Pinch the ends of the dough tube a bit and place seam-down in the loaf pan.

Step 11

Cover and proof for 2-5 hours, depending on your room temperature. You can also retard the dough in the refrigerator. The dough is ready to bake when it has doubled, or crested over the lip of the pan. My dough rose an hour at room temperature, then overnight in the refrigerator, followed by several more hours at room temperature the following morning.

Step 12

Baking

Step 13

Put an oven shelf on the second-from-the-bottom position to help the base of the bread cook efficiently and not be dense.

Step 14

Preheat your oven to 350°F.

Step 15

Score the dough if desired, then brush the top of the loaf with milk or water and put the pan in the oven.

Step 16

Bake for 50-55 minutes, removing the bread from the pan and baking it directly on the rack for the final 10 minutes. This helps set the internal structure. When done, the interior temperature should be over 190°F. A glass loaf pan may require a longer bake time.

Step 17

Cool the bread on a rack for at least an hour before slicing. Cooling the bread on its side(s) may keep the crumb from settling downward. If you want the crust to stay soft, brush it with oil or butter.

Step 18

Once completely cooled, store the bread in a plastic bag or beeswax wrap to keep it soft.