This loaf is so pillowy and soft with subtle sweetness, perfect for snacking and sandwiches . It's super easy to make and the key ingredient is tangzhong.
Mix the flour, milk, and water in a small saucepan until no flour lumps are visible.Heat over medium heat while constantly stirring until the mixture thickens and has big bubbles.
Remove from heat and transfer to a clean bowl. Let the tangzhong cool in the fridge until needed.
For the dough:
Activate and dissolve the yeast in warm milk. Stir it every so often, about 5 minutes.
Combined flour, sugar, salt, dry milk powder, egg, milk with dissolved yeast, and the cooled tangzhong in the stand mixer bowl. Paddle the mixture on low until crumbly.
Add the butter and switch to the dough hook and mix on medium low speed for about 2 minute until the dough is combined and no longer look dry.Increase the speed to medium high and mix for an additional 5 minutes. Scrape down the sides of the bowl as needed. *The dough will be quite wet and sticky.*
Transfer dough to a clean bowl and let it proof until dough doubles in size, about 1 hour. *You can also let the dough proof in the fridge for a few hours so that your dough is easier to handle.*
Once the dough has doubled, transfer it to a well oiled work surface. With oiled hands, knead the dough onto itself about 10 times .
Flatten the dough out with your hands into an oval disc, about 9x6 inches. Fold 1 ½ inch of the dough onto itself and seal the edge. Repeat this fold and seal motion until you reach the end and have an elongated football shape dough. Tuck the pointed ends under the loaf to make a long rounded rectangle.
Transfer the dough, seam side down, into a greased loaf pan. Cover with plastic wrap and let it proof until almost doubled, about 45 minutes to 1 hour.
Preheat oven to 350°F.
Beat together egg yolk and water to make egg wash. Brush the top of the loaf with egg wash and sprinkle your favorite seeds on top or keep it plain.
Bake the bread for about 30 minutes, or until an inserted toothpick comes out clean. *If the bread browns too much before it's done baking, cover with foil and continue baking until it's baked through.*
Remove the loaf from the oven and cool for about 10 minutes. Remove it from the loaf pan and let it cool completely on a wire rack before slicing.
Enjoy by itself or make a sandwich!
Notes
To freeze, double wrap uncut loaves and store in resealable bags or airtight containers. To use, simply unwrap and thaw at room temperature with a couple sheets of paper towel underneath. If doubling the recipe, I recommend using only 1 egg. So don't double the egg quantity!