Step 1

In a small pan, stir together 2 tablespoons bread flour and 1/2 cup water to remove any lumps.

Step 2

Heat mixture over medium-high heat, stirring constantly, until it thickens to a paste consistency. (A flexible rubber spatula works best for this.)

Step 3

Remove from heat and allow to cool while you prepare other ingredients.

Step 4

In the bowl of a stand mixer, add soy milk. Whisk in the yeast and allow to proof for about 5 minutes, or until foamy.

Step 5

Add the sugar, salt, tangzhong, and bread flour. Use the paddle attachment to bring everything together into a shaggy dough. (If working by hand, use a wooden spoon or spatula to mix the ingredients together.)

Step 6

To knead with stand mixer (recommended): Add the butter a few pieces at a time and continue to mix with the paddle attachment on medium speed until the butter is roughly incorporated. The dough may still look a little shaggy at this point.Now switch out the paddle for the dough hook attachment and knead on medium speed until the dough is smooth, elastic, and uniform in texture (with no visible streaks of butter).If the dough seems overly soft or tacky, sprinkle in extra flour 1 tablespoon at a time as needed. The entire process of kneading with the stand mixer should take about 6-8 minutes.

Step 7

To knead by hand: Turn the dough out onto a lightly-floured surface. Distribute a few pieces of the softened butter across the dough and knead to incorporate. Sprinkle on extra flour as needed, if the dough is sticking excessively to your hands or your work surface — but avoid working in too much flour. A bench scraper is also useful to scrape up any dough sticking to your work surface. Keep adding a few more pieces of the butter at a time, kneading until it is incorporated. Repeat the process until all the butter has been added and the dough is smooth, elastic, and uniform in texture.The entire process of kneading by hand can take up to 15-20 minutes.

Step 8

Shape the dough into a ball and transfer it to a lightly-greased bowl. Cover it with a damp kitchen towel, plastic wrap, or even an upside-down plate to keep it from drying out.

Step 9

Let the dough rise in a warm spot for about 1 hour, or until doubled in volume. It will typically only take 1 hour, but it can process slower if it is very chilly in your kitchen — up to 1.5 hours.

Step 10

Mix together 1 tablespoon sugar and 1 tablespoon soy milk in a small, microwave-safe bowl or measuring cup. Microwave in 10-15 second bursts until the mixture begins to bubble and the sugar dissolves. Give this a stir. Cover loosely and set aside to cool.

Step 11

Lightly grease a standard loaf tin. (9x5” works best, though it can also be made in an 8x4").

Step 12

Punch down the risen dough and turn it out onto a clean work surface.

Step 13

Divide the dough into 3 parts of roughly equal size. (You can use a digital scale for precision.)

Step 14

Shape each piece into a ball, then cover and allow to rest for about 10 minutes. This will give the gluten a moment to relax. (You can cover with the same damp towel or piece of plastic wrap used earlier. Or you can simply turn the bowl upside-down to cover the dough balls.)

Step 15

With a rolling pin, roll each ball of dough out into a wide oval shape about 1/2” thick. Fold both edges in toward the center, with one edge overlapping the other - like a letter fold, but along the long edge. (Consult the procedure photos for reference.) Then with the rolling pin, roll gently to widen the dough slightly and roll the piece back to roughly 1/2” thickness.

Step 16

Starting at the edge closest to you, tightly roll the dough into a log. Repeat with the remaining 2 pieces of dough.

Step 17

Transfer the three logs into the greased loaf tin, seam sides down.

Step 18

Lightly cover the loaf tin and allow to rise in a warm spot for about 1 hour, or until the dough is just cresting over the top edge of the loaf tin. Again — the exact time will vary depending on the temperature of your room. Near the end of the rising time, preheat oven to 350°F.

Step 19

Lightly brush the top of the loaf with the vegan egg wash mixture prepared earlier. Try to brush it on as evenly as possible so the loaf browns evenly.

Step 20

Bake for 25-30 minutes, or until golden brown. (If it appears to be browning too quickly, loosely tent it with a sheet of aluminum foil.)

Step 21

Allow the loaf to cool in the tin for about 5 minutes before transferring it to a wire cooling rack. The interior of the loaf is still cooking once it comes out of the oven, so I recommend allowing it to cool fully before slicing — otherwise you risk a gummy texture.