🥛 Fluffy Milk Bread Loaf

👩‍🍳 Instructions:

1. Make the tangzhong
   • Whisk flour, milk, and water in a small pan over medium heat.
   • Cook until it turns into a thick pudding-like paste.
   • Remove from heat and let cool slightly.
2. Make the dough
   • In a mixing bowl, combine flour, sugar, salt, and yeast.
   • Add tangzhong, egg, and warm milk.
   • Knead until it forms a soft dough, then add butter.
   • Continue kneading 10–12 minutes until smooth and stretchy.
     (Windowpane test!)
3. First rise
   • Shape into a ball, place in a greased bowl.
   • Cover and rise 1 to 1½ hours, until doubled.
4. Shape the loaf
   • Punch down the dough, divide into 3–4 equal pieces.
   • Roll each into a rectangle, then roll up like a jelly roll.
   • Place seam-side down in a greased 9×5 loaf pan.
5. Second rise
   • Cover, rise 45–60 minutes until puffy and near the top.
6. Bake
   • Brush with egg wash.
   • Bake at 350°F (175°C) for 25–30 minutes until golden.
7. Cool
   • Cool 10 minutes in the pan, then finish cooling on a rack.

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🌟 Serving Ideas:

• Toast with butter & honey 🍯
• Make soft sandwiches 🥪
• French toast the next day 😍

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