This recipe is based on Japanese milk bread.
Soft and flavorful, this bread is the ideal sandwich loaf. It slices beautifully, too. What also makes this Soft Sandwich Milk Bread special is the use of tangzhong. Tangzhong is a gelatinous roux of flour and water added into the dough. The result is a soft, moist sandwich bread with a prolonged shelf life.
This recipe was originally for a Pullman pan, but I've tweaked it to just work with our regular bread pans. I am also going to attempt to adapt it to be a rye bread next time. That is the "alternate rye" dough.