For the tangzhong

• 25g   bread flour 

• 90ml  water

For rest of the loaf

• 300 g bread flour 

• 7g fast acting dried yeast

• 120 ml milk (lukewarm or room temp, but not hot)

• 30 g, melted but not hot

• 6g salt

• 45g sugar (caster sugar/fine)

• 1 egg

• 1 grated garlic clove

• 3g fresh rosemary

• 3g fresh oregano

Method

For the tangzhong

• place the bread flour and water in a pan, mix together and warm gently

• when the mix becomes a thick paste, remove from the heat and cool

For the bread​

• warm the milk and add the butter, dried yeast and 5g of the sugar (Allow to stand for 10 minutes)

• Add all other ingredients together (including the tangzhong) in a bowl, beat for 5 minutes

• grease and flour a 30cm oblong tin, place in the dough, cover and allow to prove in a warm place until the dough has tripled in size

• bake in a hot oven 190oC for 20 minutes

• remove and place on a cooling rack

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