Prepare the tangzhong. Mix together, 15g flour, and 80g of milk in a small saucepan. Put the saucepan over medium-low heat and whisk constantly. When the whisk starts to leave trails where you can see the bottom of the pan, it is done. Transfer to a small bowl and allow to cool.
15 g Bread Flour, 80 g Whole or 2% Milk
In the bowl of your stand mixer with your dough hook attached, add flour, tangzhong, sugar, yeast, baker's dry milk, salt, egg, and milk. Mix on low until a shaggy dough forms.
315 g AP or Bread Flour, 25 g Granulated sugar, 2 tsp Instant yeast, 2 tbsp Baker's Dry Milk, 1 tsp Salt, 1 large Egg, 120 g Whole or 2% Milk
Stop the mixer, cover the bowl for 10 minutes and allow the dough to rest.
After 10 minutes, one tbsp at a time, add softened butter. Let butter fully incorporate into the dough until adding the next.
42 g Unsalted butter
Knead dough on low until dough is very smooth and no longer sticking to the sides. Anywhere from 10-30 minutes.
When dough is ready, place in a lightly greased bowl and cover. Allow dough to rise for 1-2 hours or until doubled in size.
Prepare a 8.5x4.5" or 9x4 pullman loaf pan with parchment.
Punch down the dough and remove it from bowl. Divide dough into 4 equal parts.
Shape dough piece into a rectangle and roll out into a long skinny rectangle. The width of the dough should be about the width of your pan. Roll up the dough into a log.
Place seam side down into the prepared pan. Repeat with remaining pieces of dough.
Cover the pan and allow dough to rise again for about another 45 minutes-1 hour, or until dough has puffed significantly to about twice in size.
About 20 minutes (more or less depending on your oven) into the second proof, preheat your oven to 350°F.
When loaf is ready, place on the middle rack of your oven and bake for about 25 minutes or until the top is golden brown. A thermometer inserted into the bread should read 190°F.Optional: You can brush the top of the loaf with milk before baking for additional browning and sheen, but this is not required. Remove the bread from the pan to a wire cooling rack within 5-10 minutes. Let bread cool at least 30 min before eating. Store in an airtight container. Enjoy!
