Warm 1/2C (120mL) milk to between 100-110F* Measure 7g active dry yeast into warmed milk.
Add wet ingredients to mixing bowl in this order: Milk+Yeast, tangzhong, egg
Add dry ingredients to wet ingredients in this order: Sugar, bread flour, salt**
Start mixing dough ingredients until everything comes together (5-10 minutes on “dough” function of bread machine***
Add 4T (60g) butter and continue mixing for another 10 minutes until everything comes together.
Shape dough into a ball and allow to rise, covered, in a warm place until doubled in size (about 60 minutes).
Remove the dough and hand knead it a few times. Using dough cutter, cut the dough into three pieces of equal size.
Use a rolling pin, gently flatten each piece of dough into a long flat oval. Roll the dough down from the top to form a log.
Spread oil evenly on pullman loaf pan and dust flour evenly over the surface. Place the three rolled pieces of dough into the pan.
Cover with plastic wrap and allow dough to rise in a warm place, about 30-40 minutes.
Once the dough has risen to about 90% of the pan heigh, remove plastic wrap and place pullman loaf pan lid on (don’t forget to oil bottom of the lid where the dough will come in contact with). At this time preheat oven to 350F and allow dough to rise a little more in the pan while oven preheats.
Send bread to oven and bake for 25 minutes.
Remove lid and continue baking for another 5-10 minutes until internal temperature reaches 190F.
Remove bread from pan with hot hands. Cool loaf on wire rack and allow to cool for at least 1 hour prior to cutting.