1. Make the tangzhong: In a small saucepan, whisk together flour and cold milk. Cook over medium heat, stirring constantly, until thickened to a paste (like mashed potatoes), about 3–5 minutes. Transfer to a bowl, cover surface with plastic wrap, and cool completely.
2. In a large bowl or stand mixer, combine 3 cups flour, sugar, yeast, and salt.
3. Add cooled tangzhong, softened butter, egg, and mix until a soft dough forms. Knead 5–7 minutes by hand or mixer until smooth and elastic.
4. Place in a greased bowl, cover, and let rise 1–2 hours, until doubled.
5. Punch down dough. Shape into a loaf and place in a greased 9×5-inch loaf pan. Cover and rise 30–45 minutes until puffy.
6. Preheat oven to 350°F (175°C). Bake 30–35 minutes, until golden and internal temperature reaches 190°F (88°C).
7. Brush top with melted butter mixed with sugar (if using). Cool in pan 10 minutes, then transfer to a wire rack.

✨ Slice when fully cooled for perfect texture—stays soft for days!

💡 Why tangzhong? This Japanese technique keeps bread moist and tender longer—no dry sandwich slices!

PREP TIME & NUTRITION :
Prep Time : 20 mins + 2 hrs rise , Cook Time : 35 mins , Total Time : 3 hrs 15 mins , Servings : 12 slices , Calories : 140 , Net Carbs: 25g , Fats: 4g , Protein: 4g