Mother Milk Bread

 For the Tangzhong

- 100g (1/4 cup and 3 Tbsp) milk

- 20 g (2 Tbsp) bread flour

For the milk Bread

- 125 g (1/2 cup + 1Tbsp warm 100F ) milk

- 1 tsp instant yeast

- 50 g (1/4 cup) sugar

- 335 g (2 2/3 cup)bread flour

- 1/2 tsp coarse salt

- 1 egg

- 55g (4 Tbsp) unsalted butter cut into pieces and softened

- 1 tsp of canola or other neutral oil for the bowl

For the egg wash

- 1 large egg

- 1 Tbsp heavy cream

Instructions:

Make the Tangzhongg: in a small sauce pan over low heat combine the milk and flour  and cook, until thickened to a paste (mixing constantly), remove from heat, should resemble mashed potatoes

Make the milk Bread: microwave or heat milk to 100F.  In the bowl of an electric mixer with a dough hook, combine the flour, yeast, salt, sugar and egg.  Add the tanzhong and the milkd and mix on low until a shaggy dough forms.  Add the softened butter one piece at a time until full incorporated until adding the next.  Increase the speed to med - high and mix until dough is sightly tacky and sticky, 8 - 9 mins.  Transfer dough to lightly floured work surface, pull the dough to form a smooth ball.  

Coat a large mixing bowl with oil, add dough, turning over to coat dough in oil.  Cover bowl and let rise in a warm spot until double in size (or 8 hours to overnight in the refrigderator).  

Transfer dough to lightly floured work surface.  Punch down dough to deflate it.