Bake My Best Homemade Chewy Sandwich Bread Recipe

Instructions:

1. Prepare the Tangzhong: Combine flour and water in a saucepan. Cook over medium-low heat, stirring constantly, until a thick, pudding-like paste forms (about 2-3 minutes). Remove from heat, transfer to a bowl, cover, and let cool slightly.
2. Combine Dry Ingredients: In the bowl of a stand mixer (or a large bowl), combine bread flour, sugar, yeast, and salt.
3. Add Wet Ingredients: Add the lukewarm milk and cooled Tangzhong to the dry ingredients. Mix on low speed until a shaggy dough forms.
4. Knead the Dough: Add the softened butter and knead on medium speed for 8-10 minutes (or 10-12 minutes by hand) until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should pass the 'windowpane test'.
5. First Proof: Form the dough into a ball, place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Shape the Loaf: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Shape the dough into a log and place it in the prepared loaf pan.
7. Second Proof: Cover the loaf pan with a clean kitchen towel and let rise in a warm place for another 45-60 minutes, or until the dough has risen about an inch above the rim of the pan.
8. Preheat Oven and Prepare Egg Wash (Optional): Preheat oven to 350°F (175°C). If using, brush the top of the loaf with the egg wash.
9. Bake the Bread: Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C). If the crust is browning too quickly, tent with foil.
10. Cool the Bread: Remove the loaf from the pan and let cool completely on a wire rack before slicing.