Method 1

Tangzhong for softer crumb (optional, see notes)

• Dissolve 20 g flour in 100 ml milk in a saucepan. Cook over medium heat, stirring continuously, until it thickens into a pudding-like paste.
  20 g flour, 100 ml milk
• Remove from the heat and allow it to cool.

Make the dough

• In a standmixer bowl or a large bowl, mix the flour, sugar, instant yeast, salt, and prepared tangzhong together.
  330 g bread flour, 2 tbsp sugar, 7 g instant yeast, 1 tsp salt
• With the mixer running, gradually add the lukewarm milk until a dough forms.
  190 ml lukewarm milk
• Knead for another 7-10 min on medium speed.
• Add the butter and continue kneading until the dough is smooth, elastic, and passes the windowpane test.
  30 g softened butter

First rise

• Grease a bowl lightly with olive oil or butter and transfer the prepared dough into it.
  1 tbsp olive oil or butter
• Cover and let it rise in a warm place until doubled in size.

Shape

• Transfer the risen dough to a work surface.
• Gently press out the air and roll into a rectangle.
• Starting from the short side, roll the dough up tightly, pinching the ends to seal.
• Place the loaf seam-side down into a greased pan.

Final proof

• Slide the lid on, leaving a small gap at one end so you can watch the proofing progress.
• Cover the pan with a clean towel and allow the dough to rise until it is just below the lid height.
• Let rise until dough is ½ inch below lid height.

Bake

• Preheat the oven to 180°C while the dough finishes proofing.
• Bake with the lid closed for 30–35 minutes, until the loaf is set and lightly golden.
• Immediately remove the lid and allow the bread to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Allow the bread to cool completely before slicing for clean, neat slices.

Method 2

Mix the Dough

• In the bowl of a stand mixer fitted with a dough hook, add the bread flour, salt, sugar and instant yeast.
  350 g bread flour, 1 ¼ tsp salt, 2 tbsp sugar, 2 tsp instant yeast
• Add 1 room-temperature egg.
  1 room-temperature egg
• With the mixer running on low speed, gradually pour in the lukewarm milk.
  200 ml lukewarm milk
• Mix on low speed until a rough dough forms and no dry flour remains (about 2–3 minutes).
• Increase to medium-low speed and knead for about 5 minutes.
• Add the softened unsalted butter in small pieces, one at a time.
  35 g unsalted softened butter
• Continue kneading for another 6–8 minutes, until the dough is smooth, elastic, slightly tacky but not sticky and passing the windowpane test

First Rise

• Shape the dough into a ball.
• Place in a lightly greased bowl and cover.
• Let rise in a warm place for 60–90 minutes, or until doubled in size.

Shape

• Grease your Pullman loaf pan.
• Gently deflate the dough.
• Roll into a rectangle slightly narrower than your pan.
• Roll tightly into a log and pinch the seam closed.
• Place seam-side down in the pan.

Second Rise

• Slide the lid on, leaving a small gap at one end so you can watch the proofing progress.
• Cover the pan with a clean towel and allow the dough to rise until it is just below the lid height.
• Let rise until dough is ½ inch below lid height.

Bake

• Preheat the oven to 180°C.
• With lid: Bake 25–30 minutes.
• Internal temperature should reach 88–93°C (190–200°F).
• Immediately remove the lid and allow the bread to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Allow the bread to cool completely before slicing for clean, neat slices.