Getting your bread machine ready to go (or your mixing bowl, or whatever your chosen method), place warm water (set aside 2 tbps), sugar, and yeast into machine. Give a quick mix to help dissolve. Allow to become frothy and bubbly, about 10 minutes
Tangzhongin'While your yeast is getting warmed up, start the tangzhong by using 3 tbsp of the flour and 2 tbsp of the water into a pot and warm over low heat until you get a nice gooey roux. Should only take a minute or two.
Into your bread machine goes (in order) tangzhong starter, flour, butter, salt
set bread machine to "dough" and walk away
Once dough cycle is complete, remove dough onto a floured surface, divide in half and punch down
Place dough into two loaf pans
While the dough is rising a second time, preheat oven to 350
Place an oven proof container with about 2 cups of water into the oven. The water will create steam and keep you from getting that tough, hard crust
Once oven is ready place your loaf pans into the oven and bake for 30 minutes
This bread should keep well in a zip-top bag for about a week while remaining soft and ready to eat
I've used this dough for a modified version of my Garlic Onion Bread, Cinnamon Raisin Bread, on and on... it's very useful!