fluffy Milk Bread

Prepare the Tangzhong by whisking together bread flour and milk in a saucepan. Cook until thickened, then cool

Combine dry ingredients: bread flour, sugar, and salt in a mixing bowl

Activate the yeast by sprinkling it over warm milk and letting it sit until foamy

Mix the dough by combining activated yeast mixture, egg, and tangzhong with the dry ingredients

Knead the dough until smooth and elastic, passing the windowpane test

Let the dough rise in a greased bowl until doubled

Shape the dough into logs for the loaves and place in greased pans

Let the loaves proof until nearly doubled

Prepare the egg wash and brush on top of the loaves

Bake loaves until golden brown and internal temperature reaches 190-200°F

Cool the loaves before slicing