Japanese-style milk bread

Whisk bread flour, whole milk and water in a small saucepan until very smooth to make the starter.

Cook over medium-low heat, stirring often (switch to a spatula), until very thick and at least 150 degrees, just before it simmers.

Transfer to a measuring cup (it should make exactly half a cup) and cool all the way to room temperature; do not rush this.

In the stand mixer bowl, combine bread flour, the cooled starter, salt, sugar, dry active yeast, warm milk (about 110 degrees) and one beaten egg.

Knead with the dough hook on low about 5 minutes, scraping down the sides now and then; scrape the dough off the hook.

Add a generous amount of cut-up room-temperature butter and knead on low another 10 to 12 minutes until slightly tacky, very smooth and very elastic; it should stretch without tearing.

Shape into a smooth ball by rotating between the hands, place in a lightly buttered bowl, cover and rise in a warm spot 1 to 1 1/2 hours until about doubled.

Very generously butter a 9x5 loaf pan. Test the dough: a poke should hold its shape; if it fully deflates it over-rose, if it springs back it is under-risen.

Press out the air and press and stretch into a rectangle 9 inches wide; no flour needed since the butter makes it easy to work.

Roll up into a uniform log (smoother side down before rolling) and place seam side down in the pan, pressing to distribute.

Cover with foil and rise 35 to 45 minutes, until just about up to the top edge of the pan.

Lightly brush the top with milk without letting it run down into the pan.

Bake in the center of a 350 degree oven about 35 minutes, until golden brown and puffed.

Rest exactly 10 minutes in the pan, then carefully remove to a rack and cool completely to room temperature before slicing, or it loses moisture.