>> time required: 4 hours
>> course: bread
>> serves: 1 loaf

-- Tangzhong
Whisk @bread flour{25%g} and @whole milk{120%ml} in small saucepan over medium heat until thick paste forms, about ~{3%minutes}. Cool to room temperature.

-- Dough
In stand mixer with dough hook, combine @bread flour{375%g}, @sugar{50%g}, @salt{7%g}, and @instant yeast{7%g}.
Add warm @whole milk{120%ml}, @egg{1}, and cooled tangzhong. Mix on low ~{2%minutes} then medium ~{5%minutes}.
Add @unsalted butter{55%g} piece by piece, knead ~{10%minutes} until windowpane test passes.

Cover and bulk ferment ~{1%hour} until doubled in size.
Punch down, divide into 4 equal pieces. Shape into balls, rest ~{15%minutes}.
Roll each into oval, fold in thirds like a letter. Roll into tight cylinder.
Place in greased #9x5 loaf pan{}.

Final proof ~{45%minutes} until dough rises 1 inch above pan rim.
Brush with egg wash: beat @egg{1} with @milk{1%tbsp}.

Bake at 175°C (350°F) for ~{30%minutes} until deep golden brown. Internal temp should read 88°C (190°F).
Cool ~{10%minutes} in pan, then unmold onto #wire rack{} and cool completely.