This pillowy loaf gets its signature softness from the tangzhong method — a cooked paste stirred into the dough before it's kneaded, which is the secret behind that cottony, pull-apart crumb bakeries are famous for. Rich butter and egg work into the dough as it kneads, giving the finished loaf a tender bite and a subtly sweet flavor that's just as good plain as it is toasted. The four dough logs nestled side by side in the pan create those beautiful swirled slices once you cut in, and a golden egg wash brushed on right before baking gives the top a deep, glossy sheen. After a long, patient double rise, it bakes up tall and crowned, with a soft, springy texture that holds together beautifully for sandwiches or a simple slice with butter. It's a wonderful option to bake into your gluten free routine when you want something that actually feels like real bakery milk bread. Let it cool fully before slicing so that impossibly soft crumb has a chance to set.
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Make the tangzhong: whisk together the 3 tbsp bread flour and 1/2 cup milk in a small saucepan over medium-low heat, stirring constantly, until the mixture thickens into a smooth, pudding-like paste and leaves a trail when you drag a spatula across the bottom, about 3–4 minutes. Remove from heat and let cool to room temperature.
Combine the yeast and 1/4 cup warm milk in the bowl of a stand mixer and let stand until foamy, about 5–10 minutes.
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