Japanese Milk Bread

Directions

1. Add the water, milk and bread flour to a small saucepan; mix until there are no lumps. Over low heat, whisk mixture until it starts to look like thick glue, and the whisk leaves lines through the tangzhong as you stir, 3-5 minutes. Transfer to a small bowl; cool slightly.
2. In the bowl of a stand mixer, combine bread flour, milk powder, sugar, salt and yeast. Add milk, butter, beaten egg and tangzhong. Using the dough hook, combine ingredients until thoroughly mixed, about 2 minutes.
3. Cover with a kitchen towel; rest 15 minutes. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. (Alternatively, continue using the dough hook for kneading.) Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch down dough; turn onto a lightly floured surface; divide into thirds. Roll each into a ball. One at a time, roll dough into a 8-inch long oval.
5. Fold long edges into the middle, making long even lines on both sides. Starting from the bottom, roll the dough into a log; pinch seam to seal, leaving spirals visible on ends. Repeat with the remaining dough balls. Place into a greased 9x5-in. (or 9x4x4-in.) loaf pan, seam sides down. Cover with a kitchen towel; let rise in a warm place until dough reaches about 1/2-inch below the edge of the pan, about 45 minutes to 1 hour. Preheat oven to 350°.
6. In a small bowl, mix together egg and water. Brush top with egg wash. Bake until deeply golden brown, 30-35 minutes, or until the internal temperature reads at least 190°. (Cover loosely with foil during the last 10-15 minutes, if needed, to prevent overbrowning.) Cool in the pan for 10 minutes; transfer to a wire rack to cool completely.