Milk Bread

Whisk together the bread flour, milk, and 1/2 cup (120 grams) water in a small saucepan. Place over medium-high heat and bring to a boil. Whisk for 6 to 8 minutes, until the mixture comes together and forms a smooth, doughy paste. It will start out completely liquid; after it comes to a boil it will get thicker and thicker until it finally leaves a trail in the pan and is more like a soft paste. Remove from the heat and let cool to room temperature.

In a stand mixer fitted with a dough hook attachment, place the tangzhong, cream, milk, whole eggs, and yeast and mix on low speed for about 2 minutes, until combined. Add the bread flour, sugar, and salt and mix on medium-low for another 4 to 6 minutes, until the dough has come together and is starting to feel a bit elastic.

Add the butter bit by bit and mix on medium-low for another 8 minutes. The dough should be supple and smooth and a little tacky. Cover the bowl with plastic wrap or a lint-free towel and let the dough proof for about 1 hour at warm room temperature.