Ingredients: 3 1/4 cups (400g) bread flour 1/4 cup (50g) granulated sugar 2 teaspoons instant yeast 1 teaspoon salt 1/2 cup (120ml) warm milk 1/2 cup (120ml) heavy cream or additional milk 1 large egg (plus one more for egg wash) 2 tablespoons (28g) unsalted butter, softened Optional Tangzhong (for extra softness and fluff): 3 tablespoons bread flour 1/2 cup (120ml) water or milk
Instructions: 1. Prepare the Tangzhong (Optional but Recommended) In a small saucepan, whisk together 3 tablespoons of flour and 1/2 cup water or milk. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth paste (about 1–2 minutes). Let it cool to room temperature before using. 2. Make the Dough In a large mixing bowl, combine bread flour, sugar, yeast, and salt. Add warm milk, heavy cream, 1 egg, and the cooled tangzhong (if using). Mix until a shaggy dough forms. Knead by hand or with a mixer for 8–10 minutes until the dough becomes smooth. Add softened butter, a little at a time, and knead until fully incorporated and elastic (about 10–15 minutes total kneading time). 3. First Rise Place the dough in a lightly greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size. 4. Shape the Dough Punch down the risen dough and divide into 3 or 4 equal portions. Shape each into a ball, then flatten and roll into an oval. Roll each oval into a cylinder (like a jelly roll). Place the shaped dough side by side in a greased loaf pan. Alternatively, braid the dough before placing in the pan. 5. Second Rise Cover the shaped dough and let it rise again for 45 to 60 minutes, or until it rises just above the top of the pan. 6. Bake Preheat the oven to 350°F (175°C). Brush the top of the dough with a beaten egg for a shiny, golden crust. Bake for 25 to 30 minutes until the top is golden brown and the internal temperature reaches about 190°F (88°C). If the top browns too quickly, cover loosely with foil during the last 10 minutes. 7. Cool and Serve Remove the bread from the pan and let it cool on a wire rack. Slice once cool, and enjoy as is or toasted.
