Makes 1 loaf (big tin). Takes 1 day. It can be scaled. There is definitely a place for this loaf. It's in between Jack's white loaf and tangzhong, it's perfect if you want soft but not super soft. Ingredients 96 gm water 304 gm milk 8 gm yeast 512 gm flour 10 gm salt 38 gm butter Method Room temp butter (1 hour). Add flour, yeast and salt to bowl. Combine water and milk and warm to 35 C, add to bowl. Do squishy-squishy 10 mins. Add butter. Do squishy-squishy 5 mins. Do table slap 5 mins. Shape into ball and put back in bowl. Dough temp should be 25 C. Ferment until doubled (~2 hours). If cold put in oven with hot tray water. Do finger test. It shouldn't deflate. Flour bench, divide into 3 or 4 and roll into loose balls (don't flatten first) and rest 30 mins. Flour bench, rolling pin into usual pre-shape (oval, 2 folds). Rest 30 mins. Rolling pin again and loosely roll into loaf. Grease tin and add loaf. Ferment until dough nearly at top of pan (~2 hours). If c