Ingredients:

  • 25g (about 2 tablespoons) Bread Flour
  • 125ml (about 4.2 ounces) Water
  • 375g (about 13.2 ounces) Bread Flour
  • 50g (about 1.8 ounces) Granulated Sugar
  • 6g (about 1 teaspoon) Salt
  • 7g (about 2 ¼ teaspoons) Instant Dry Yeast
  • 120ml (about 4 ounces) Whole Milk, lukewarm
  • 1 Large Egg, lightly beaten
  • 55g (about 1.9 ounces) Unsalted Butter, softened, cut into cubes
  • 1 Large Egg, lightly beaten (for egg wash)
  • 1 tablespoon Whole Milk (for egg wash)

Instructions:

  1. Prepare the Tangzhong: Combine bread flour and water in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens into a smooth, pudding-like consistency. Remove from heat, transfer to a small bowl, cover with plastic wrap (pressing directly onto the surface), and let cool to room temperature.
  2. Combine Dry Ingredients: In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine bread flour, sugar, salt, and instant dry yeast.
  3. Add Wet Ingredients: Add the lukewarm milk, egg, and cooled Tangzhong to the dry ingredients.
  4. Knead the Dough: Using the dough hook attachment (or by hand on a lightly floured surface), knead the dough until it comes together into a shaggy mass.
  5. Incorporate Butter: Add the softened butter, one cube at a time, kneading after each addition until fully incorporated. Continue kneading until the dough is smooth, elastic, and pulls away from the sides of the bowl. Perform the windowpane test to ensure the dough is properly developed.
  6. First Proofing: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size (about 1-2 hours).
  7. Shape the Dough: Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal portions. Roll each portion into a tight log.
  8. Second Proofing (In Pan): Place the dough logs into the prepared Pullman loaf pan (or standard loaf pan). Cover with the lid (if using a Pullman pan) or plastic wrap. Let rise until the dough reaches about 1 inch from the top of the pan (about 1-1.5 hours).
  9. Bake: Preheat oven to 350°F (175°C). If using a Pullman pan, slide the lid shut. Brush the top of the loaf with egg wash (if using). Bake for 30-35 minutes, or until golden brown (or until internal temperature reaches 200°F or 93°C). If using a standard loaf pan, check the loaf after 20 minutes and tent with foil if the top is browning too quickly.
  10. Cool: Remove the loaf from the oven and immediately remove it from the pan. Let cool completely on a wire rack before slicing.