Preparation: 

Make the Tangzhong

1. Add all the ingredients for the tangzhong to a small saucepan. Before turning on the heat, whisk the ingredients together, smoothing out any lumps of flour. Once combined, place the saucepan on medium low heat, stirring constantly until it thickens to a paste-like mixture (like making a rue), about 5 minutes.
2. Remove from the heat and transfer the tangzhong into a heat-safe bowl. Set aside to cool to a lukewarm temperature, about 85°F/30°C.

Mix the dough:

1. To the bowl of a stand mixer, combine the tangzhong mixture, milk, sugar, salt, instant yeast, 2 eggs and about half of the flour (2 cups/240g). On low speed, mix with the dough hook attachment until combined and smooth. While on low speed, gradually add the remaining half of the flour (2-1/4 cups/270g). Continue to mix until fully combined. The dough will be thick and slightly dense.
2. While on low speed, add the softened butter, one tablespoon at a time. Allow butter to fully incorporate between additions. This could take up to 5 minutes. While adding the butter, the dough will begin to smooth out and become softer. 
3. Knead dough for 10-15 minutes on low speed, until it comes to a full window pane (check blog post for tips on the windowpane test). At this point, the dough should feel very soft and elastic. It will become easier to handle after it rises during bulk fermentation. 

Bulk Fermentation:

1. Place the dough into a larger, greased bowl. Cover with a plastic bowl cover or clean kitchen towel. Let rise until doubled in size, about 60-90 minutes. 

Shaping: 

1. Grease loaf pans with nonstick spray and set aside.
2. Turn dough onto a lightly floured work surface and deflate. Divide dough into 2 equal pieces, each weighing about 525g. 
3. Working with one piece of dough at a time, gently stretch the dough, with your hands, to a rectangle about 10-inches by 12 inches. Be careful as to not tear the dough. Fold the top third over towards the center. Fold the left and right sides in towards the center, meeting in the middle. Gently press the vertical seam together. Roll the dough up, starting at the end closest to you. With the seam side down, drag the loaf towards you, tightening the outer layer of the bread and sealing the bottom seam shut. (see blog post for shaping pictures)
4. Place each loaf in the loaf pan with the seam side down. Cover with a clean kitchen towel.

Final Proof:

1. Let the bread rise in a warm area of your kitchen, around 40-60 minutes until risen about 50% in size. 
2. Towards the middle of the rise time, begin preheating oven to 350°F. Place the oven rack just below the center position.

Baking:

1. Before baking, use the poke test to make sure the dough has risen enough – Gently poke the side of the dough with your finger. If it leaves an indentation, it is time to bake. (see blog post for more about the poke test)
2. Brush egg wash on top of the loaves and bake for 30-35 minutes. It should be golden brown and the internal temperature should be at least 190°F. 
3. Place the loaves on a wire rack, leaving them in the pans for 10 minutes before removing. Allow to cool completely on the wire rack before slicing. 
4. Store leftover bread in a bread bag for up to one week. Or store in the freezer for up to 3 months. 
5. Enjoy!