Cloud Nine Loaf My Soft Fluffy Japanese Milk Bread

Instructions:

1. Prepare the Tangzhong: Combine flour and water in a saucepan. Cook over medium-low heat, stirring constantly, until thickened. Cool completely (about 1 hour).
2. Combine Dry Ingredients: In the bowl of a stand mixer, whisk together bread flour, sugar, yeast, and salt.
3. Add Wet Ingredients: Add lukewarm milk, beaten egg, and cooled Tangzhong to the dry ingredients.
4. Knead the Dough: Knead with the dough hook for 8-10 minutes, until the dough becomes smooth and elastic.
5. Incorporate Butter: Add the softened butter and continue kneading for another 5-7 minutes, until the butter is fully incorporated.
6. First Proof (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise for 1-1.5 hours, or until doubled in size.
7. Shape the Dough: Gently deflate the dough. Divide into equal portions. Roll each portion into an oval, then fold in half lengthwise, and roll tightly into a log.
8. Second Proof (Pan Proofing): Place the shaped dough logs seam-side down in the prepared loaf pan. Cover loosely with plastic wrap and let rise for 1-1.5 hours, or until the dough reaches about 1 inch above the rim of the pan.
9. Bake the Bread: Preheat oven to 350°F (175°C). Brush the top of the loaf with egg wash (optional). Bake for 30-35 minutes, or until the top is golden brown.
10. Cool Completely: Remove the loaf from the pan and let it cool completely on a wire rack before slicing.