You could make any sandwich bread recipe, or you could make this one! This recipe uses my favourite technique to make soft, non crumbly bread. It’s called Tangzhong and it’s an Asian “milk bread” technique that keeps your bread softer longer  

Ingredients

Tangzhong

• 1/4 cup (60 mL) water
• 1/4 cup (60 mL) milk
• 2 tbsp (23g) Better Bread Flour

Sandwich Bread

• 1/2 cup lukewarm milk (120 mL)
• 2 1/4 tsp active dry yeast (7g)
• 1/4 cup sugar (50g)
• 2 tbsp milk powder (15 g) *Can be omitted 
• 1 egg
• 2 2/3 cup Better Bread Flour (350g)
• 1 tsp sea salt
• 3 tbsp (40g) unsalted butter

Instructions
Tangzhong

1. Make your tangzhong. In a small sauce pan over medium heat, mix 1/4 c water, 1/4 c milk and 2 tbsp flour and whisk to combine.
2. Continue to whisk until mixture thickens into a thick pudding consistency. 
3. Place mixture into a bowl, cover and set aside to cool to room temperature.

Sandwich Bread Dough

1. In your stand mixer bowl add 1/2 cup lukewarm milk, 2 1/4 tsp active dry yeast and 1 tbsp of the sugar. Stir gently and let sit for 10-15 minutes until the yeast is activated and there is a bubbly active surface.
2. Once yeast is active, add 2 tbsp of milk powder and remaining sugar, tangzhong, 1 egg, 2 2/3 cup flour and 1 tsp of salt.
3. With dough hook attachment, knead on low speed for 5 mins. 
4. After 5 mins gradually add butter 1 tbsp at a time, mix for 20-30 seconds and scrape down the sides of bowl with spatula and continue mixing. 
5. Once butter is incorporated, continue kneading on medium speed for 8-10 mins. 
6. The dough will come together smoothly, and pull from the sides of the bowl. 
7. Shape dough into ball, place into clean bowl and cover in plastic wrap to rise.
8. Keep in warm place and let rise for 1.5-2hr, or until double in size. 
9. Once dough is proofed, its ready to shape. Prepare you loaf pan by greasing pan with butter and dusting with flour.
10. Shape your dough- weigh out dough and cut into 2 equal pieces. 
11. Roll each dough portion into a rectangle as long as your pan.  Roll the dough up firmly, pinching the seam together on the bottom. 
12. Place the rolled up dough into greased pan seams side down.
13. Cover pan with plastic wrap and let rise until double in size. Approximately 1 hr depending on room temp.
14. Preheat over to 350F. Once dough is proofed, lightly brush with egg wash. (mix 1 egg with 1 tsp of water). Bake for 30-35 mins or until intrnal temp is around 190-200F.
15. Remove loaf pan from oven and let sit for 10 mins before inverting onto wire rack to cool completely. 
16. Enjoy!