Preparation

• Make Yudane the night before. Place bread flour in a bowl and add boiling water and mix well. Put cling wrap and refrigerate overnight.
• Pour the room temperature milk into a stand mixer bowl.
• Add sugar, butter and yeast to the bowl then add the yudane as you tear it into small pieces.
• Add the bread flour and salt.
• Attach the kneading hook onto the stand mixer and combine all ingredients on low speed.
• When all ingredients are combined, turn the speed up to 5 or 6 and knead the dough for 20 min.
• Roll the dough round and place it into a greased bowl. Wrap with cling wrap to rise for about 45 min to 1 hour at about 86°F (30°C) or until doubled in size.
• Use your finger, dusted with flour, to test if the dough has risen. If it doesn't bounce back, it's ready.
• Punch the dough down and cut it into two equal parts with a scraper and roll them.
• Cover the rolled doughs with a wet cloth and let stand for 20 minutes.
• Roll each dough into a rectangle approximately 5.9x7.8 inch (15 x 20 cm).
• Fold the dough tightly towards the center from the left and right, not allowing air in.
• Rotate the dough 90 degrees and roll it from one end.
• Spray a loaf bread tin lightly and place the rolled dough in the end of the tin facing the center.
• Cover with a wet cloth and let the dough rise for a second time until it rises to the size of the bread tin, about 30 min.
• Preheat the oven to 365 °F (185°C).
• When the dough has risen to be level with the tin, it's ready to bake.
• Bake the dough for about 25 -30 minutes in the preheated oven.
• Remove the bread from the tin and cool it down on a rack.
• Whisk an egg and brush it over the bread dough (Optional).