Shokupan (Japanese milk bread) with tangzhong

Tangzhong: in a skillet on a scale combine 175 g water and 35 g bread flour; stir over medium-low heat until it thickens to a syrupy pudding consistency and a spatula drawn through shows the pan bottom.

Spoon into a container and cool, since yeast begins to die above 120F.

Heat the milk to around 100F, add the instant yeast and let it proof to confirm it is alive.

In a large bowl on the scale combine the bread flour, sugar and salt; add the cooled tangzhong, the yeast milk and two eggs, and mix until a cohesive mass just forms.

Cut in the softened butter and work it in by hand until the dough is cohesive.

Cover with plastic wrap and rest 15 minutes, which makes hand kneading easier (skip with a stand mixer).

Knead on the counter at least 8 to 10 minutes; check with a windowpane test and knead a couple of minutes more if it tears before turning translucent.

Cover and rise until roughly doubled, about 60 to 90 minutes.

Punch down, work into a rectangle the width of the pan, roll up tightly, pinch the seam and place seam side down in the Pullman pan.

Cover with plastic wrap and proof 45 to 60 minutes, preheating the oven to 375F with 20 minutes left.

When the dough has nearly reached the top edge, slide on the lid and bake at 375F for 30 minutes; for a darker crust bake uncovered 5 to 10 minutes more. Done at an internal 200F or above.

Invert the pan to release the loaf and cool before slicing.