• 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

Tangzhong

• 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.
  

Dough

• Into your bread machine goes (in order) tangzhong starter, flour, butter, salt
  

Mixing

• set bread machine to "dough" and walk away

Baking

• 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
• Voila!
• This bread should keep well in a zip-top bag for about a week while remaining soft and ready to eat

Variations

• I've used this dough for a modified version of my Garlic Onion Bread, Cinnamon Raisin Bread, on and on... it's very useful!