Tangzhong Japanese Milk Bread — Soft Sandwich Loaf

Ingredients

• 3 tbsp (24 g) bread flour
• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) whole milk
• All of the Tangzhong (from above)
• 2 1/2 cups (320 g) bread flour
• 2 tbsp (25 g) sugar
• 1 tsp (5 g) fine sea salt
• 2 tsp (7 g) instant yeast
• 1/2 cup (120 ml) whole milk, lukewarm
• 1 large egg, room temperature
• 4 tbsp (55 g) unsalted butter, softened
• 1 tbsp milk, for brushing