To make the Tangzhong:
Combine the flour and water in a saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens. The temperature should reach about 150°F (65°C), or you can check by dragging a spoon through the mixture—if lines appear and stay, it’s ready. Transfer to a clean bowl, cover the surface with plastic wrap, and let cool to room temperature.

To make the bread:
Mix the bread flour and salt together. Add the sugar, dry milk powder, and yeast. Add the Tangzhong, milk, heavy cream, eggs, and melted butter. Knead until the dough is smooth and elastic and can be stretched into a thin film.

Let the dough rise until doubled in size, about 40 minutes (it may take about an hour or longer if your kitchen is cool).

Shape the dough into balls and place in greased loaf pans. Let rise again until doubled, about 1 hour. Brush the tops with egg wash or milk, as you prefer.
** To calculate the right amount of dough for your pan: Fill the pan with water, weigh the water, and divide by 4. That’s the weight of dough to use for each pan for a perfect fit.

Bake at 350°F (180°C) for 25–30 minutes, or until golden brown. Remove from the oven and brush the tops with butter for a shiny finish. Take the bread out of the pans and let cool on a wire rack.

This bread is truly soft! When you turn it out onto the rack, it may even show the marks from the rack because it’s so fluffy.