Directions:

1. Make Tangzhong - in a small sauce pot, whisk flour and water together, and cook over medium-low heat, stirring constantly, until it starts to thicken. When it is done, whisking should leave tracks on the bottom of the pot. Scrape into a bowl, let it cool to lukewarm. 

2. Make Dough - in a medium bowl, dissolve 10g sugar in the lukewarm milk then sprinkle yeast to the milk mixture, stir a little bit and let the mixture rest for 10-15 minutes. 
In a large bowl, combine flour, milk powder (or potato flour) and the rest of sugar.  Add egg, 155g Tangzhong and milk/yeast mixture, stir a little, then sprinkle the salt and mix well.  Fold in the butter to form a ball.

3. Knead the dough on a lightly floured surface for 20 minutes, until the dough is smooth and springy. If the dough is sticky while kneading, dust a little bit of flour at a time until the dough is manageable. Note that too much extra flour can alter the result of the bread.  The dough will be soft.  Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise in a warm place* for 60 minutes or until the dough has doubled in size. (*I put the dough in the microwave with a cup of boiling water.)

4. Push one finger through the center of the dough, then scoop the dough onto a surface and knead again for 5 minutes to push the air out.

5. Divide the dough into 3 equal pieces. Roll each piece into a thick rectangle about 8" long and 4"-5" wide. Fold the rolled out dough into thirds (as you would fold a letter), and then roll it out and fold it again in the same way. After folding it a second time, roll out the dough into a 8" x 5" rectangle, then roll the dough into a log. Repeat with the other two pieces of dough. 

6. Place the logs in a 9"x5" buttered loaf pan, seam side down, evenly spaced. Gently pat down the dough. Cover and let rest for 40 minutes in a warm place*.

7. 10 minutes prior to finishing the resting time, adjust the oven rack to the center of lower half of the oven and preheat the oven to 350F. 

8. Once the oven reaches 350F, let the oven continue to heat for another 5 minutes. Brush the loaf tops with egg/water wash and bake for 25 minutes.

9. Let the bread cool in the pan for 10 minutes.  While cooling, brush the top of the bread with butter.  Remove the bread from the loaf pan and cool on the wire rack for at least 1 hour before slicing.  If you don't want to wait, just pull apart the bread and enjoy.