Milk Bread Loaf

Whisk equal parts flour and water (3 tablespoons flour and 1/2 cup water) in a small saucepan over medium heat until it thickens to a pudding-like consistency. Let it cool completely before using.

In a large bowl, combine warm milk, yeast, and sugar. Stir lightly and let the yeast activate for 5 to 10 minutes until bubbling and frothy. Add eggs, the cooled tangzhong, sifted flour, salt, and softened butter. Mix until a soft dough forms.

Transfer the dough to a lightly floured surface and knead for about 10 to 15 minutes until smooth, elastic, and slightly sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 8 to 10 minutes.

Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 2 hours or until doubled in size.

Gently punch down the dough, shape it to fit a greased loaf pan, cover, and let it rise again for 30 to 45 minutes until nearly doubled.

Preheat the oven to 350°F (175°C). Brush the loaf top with egg wash for a glossy finish. Bake for 30 to 35 minutes until golden brown and hollow sounding when tapped. Cool completely before slicing.