A Really Good Loaf Of Bread

Makes 2 Loaves

prepPreheat oven to 220°C / 200°C Fan
50g strong white bread flour	Cook tangzhong roux to 65°C	Cool tangzhong 30 min, covered	Add cooled tangzhong, milk & honey, mix to shaggy dough	Knead on low/medium 8–10 min until smooth & elastic	Add butter gradually, knead 10 min until incorporated	Form into ball, first rise 60–90 min until doubled	Knock back, divide into 6 pieces, form rounds, rest 15–20 min	Roll into rectangles, fold & roll up, place in greased pans	Second rise 60–90 min until 1–2 cm from top	Brush rounded loaf with egg wash, bake 220°C / 200°C Fan, 25–30 min	Cool completely on wire rack
125ml whole milk, chilled
650g strong white bread flour	Mix flour, salt & yeast
14g fine salt
10g fast-action dried yeast
410ml whole milk, chilled
2 tbsp honey
100g unsalted butter, room temperature
1 egg, beaten (for egg wash, rounded loaf only)

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