Servings: makes 1 loaf or 12 buns

For the Tangzhong: subheading: For the Tangzhong:
100 g (¼ cup plus 3 tablespoons) milk 100 g (¼ cup plus 3 tablespoons) milk
20g (2 tablespoons) bread flour 20g (2 tablespoons) bread flour
 
For the Milk Bread: subheading: For the Milk Bread:
125 g (½ cup plus 1 tablespoon) warm (110°) milk 125 g (½ cup plus 1 tablespoon) warm (110°) milk
1 teaspoon active dry yeast 1 teaspoon active dry yeast
50g (¼ cup) granulated sugar, plus a pinch 50g (¼ cup) granulated sugar, plus a pinch
335g (2 ⅔ cups) bread flour, plus more for work surface 335g (2 ⅔ cups) bread flour, plus more for work surface
½ teaspoon coarse salt ½ teaspoon coarse salt
1 large egg 1 large egg
55g (4 tablespoons) unsalted butter, cut into pieces and softened 55g (4 tablespoons) unsalted butter, cut into pieces and softened
1 teaspoon canola or other neutral-flavored oil, for bowl 1 teaspoon canola or other neutral-flavored oil, for bowl
 
For the Egg Wash: subheading: For the Egg Wash:
1 large egg 1 large egg
1 tablespoon heavy cream 1 tablespoon heavy cream

Make the tangzhong: subheading: Make the tangzhong:
In a small saucepan over low heat, combine the flour and milk and cook, whisking constantly, until thickened to a paste, about 2 to 3 minutes. Immediately transfer the paste into a small bowl, scraping the sides of the saucepan with a flexible spatula; let cool until warm, 5 to 10 minutes. Texture should resemble mash potatoes.
Make the Milk Bread: subheading: Make the Milk Bread:
In a clean or new small saucepan, scald the milk over medium heat, bringing the milk to a gentle simmer (watch carefully as milk tend to boil over). Pour milk into a small bowl and cool until warm to the touch, (about 110°F). Stir in yeast and a pinch of sugar, and set aside until the surface of the mixture is foamy, 5 to 10 minutes.
In the bowl of an electric mixer fitted with a dough hook, combine the sugar, flour, salt, and egg. Add the tangzhong and yeast/milk mixture and mix on low until shaggy. Add the softened butter one piece at a time, mixing until fully incorporated before adding the next. Increase the speed to medium-high and continue to knead the dough until it is tacky and slightly sticky, 8 to 9 minutes. Transfer the dough to a lightly floured work surface. Wet your hands to prevent the dough from sticking, pinch and pull the ends of the dough to form a smooth ball.
Coat a large mixing bowl with the 1 teaspoon of oil. Add the dough to the bowl, gently turning it to cover with oil. Cover the bowl with plastic wrap and set in a warm spot to proof until doubled in size, about two hours (or place in the refrigerator to proof for at least 8 hours, or overnight).
Transfer the dough onto a lightly floured work surface. Punch down the dough to deflate it. Pinch and pull the ends of the dough to form a smooth ball.
Forming the Loaf: subheading: Forming the Loaf:
To make a classic three-segment loaf: Line the bottom and sides of a 9x5-inch loaf pan with parchment paper. Divide the dough into three equal pieces and form each into a smooth ball. Roll out a piece of dough into a 5x8-inch oval. Fold the long edges of the dough over by ½ inch and then roll into a 4-inch log, starting at one of the short ends. Place the dough seam-side down, in the loaf pan. Repeat with the remaining two pieces of dough, placing them side by side in the pan. Cover the pan loosely with a damp, clean kitchen towel or plastic wrap and allow the dough to proof in a warm spot until it reaches just above the rim of the pan, 60 to 90 minutes.
To make a split-top loaf: Line the bottom and sides of a 9x5-inch loaf pan with parchment paper. Divide the dough into eight equal portions and form each into a smooth ball. Place the dough balls in the pan, in two rows of four. Cover the pan loosely with a damp, clean kitchen towel or plastic wrap and allow the dough to proof in a warm spot until it reaches just above the rim of the pan, 60 to 90 minutes.
To make pull-apart milk bread buns: Line the bottom and sides of a 9x9-inch baking pan with parchment paper. Divide the dough into 9 equal portions with a bench scraper. Form each piece into a smooth ball. Arrange the dough balls in the pan and cover loosely with a damp, clean kitchen towel in plastic wrap. Allow the buns to proof until doubled in size, about 45 minutes to 1 hour.
To make the egg wash: subheading: To make the egg wash:
Just before baking, whisk the egg and heavy cream together in a small bowl. Brush the top of the dough with egg wash.
To Bake: subheading: To Bake:
Bake at 350°F for 30 to 33 minutes for the loaf breads, or 22 to 25 minutes for the pull-apart buns. Or bake until the top is golden brown. After 10 minutes, remove the bread from the loaf pan, or if making buns, let cool completely before removing.

Whole-Wheat Milk Bread: Reduce bread flour to 250g (2 cups) and add 85g (⅔ cup) whole wheat flour.  Whole-Wheat Milk Bread: Reduce bread flour to 250g (2 cups) and add 85g (⅔ cup) whole wheat flour.
Chocolate Milk Bread: Add 16g (3 tablespoons) cocoa powder to the dry ingredients.  Chocolate Milk Bread: Add 16g (3 tablespoons) cocoa powder to the dry ingredients.
To make dough by hand, use up to ¼ cup bread flour when kneading.  To make dough by hand, use up to ¼ cup bread flour when kneading.
When making buns, can sprinkle seasonings to the top of the buns after adding egg wash.  When making buns, can sprinkle seasonings to the top of the buns after adding egg wash.
Delicious! Reduce the sugar for a more classic white bread. Texture is great.  Delicious! Reduce the sugar for a more classic white bread. Texture is great.