Starting out with a cold saucepan, mix together the ingredients for the tangzhong. Once the tangzhong ingredients is fully incorporated, place the pan over medium heat. With a heatproof rubber spatula or wooden spoon, stir continuously. Keep stirring until the mixture has completely thickened and has become sticky. Remove from heat and set aside to let it come to room temperature.

Activate the yeast in the warm soymilk, about 5-10 minutes. As you wait, whisk together bread flour, sugar, and salt in the bowl of a stand mixer.

When the tangzhong has cooled to room temperature and yeast is activated, add them to the bowl with the dry ingredients.

With a dough hook attachment, and on low speed and mix the ingredients for 5 minutes. Once you have a cohesive dough, add in the butter one cube at a time. Work it in the dough until the butter has been completely kneaded in.

On the stand mixer, switch to medium-low speed, and continue to knead the dough until you get a smooth and bouncy surface. For about 12-15 minutes. See notes

In a large, lightly oiled bowl, place the dough inside and cover it with a damp cloth and set it aside in a warm spot. Let it rise for 1 hour or until doubled in size.

Punch down the dough and transfer it to a work surface. Shape the dough into a ball by tucking them underneath itself, pulling their tops taut. Making them nice, smooth, and round. On the work surface, use your hands to move it around in a circle. This will tuck the dough into itself, and essentially sealing the bottom.

Cut the dough into two equal sizes. If you are using a food scale, make sure they are equal in weight. If not, try to eyeball as best as you can. Form the dough into balls, cover with a damp cloth and let them rest for another 15 minutes.

Take one dough ball and flatten it to a 6-inch x 10-inch oval (15 cm x 25 cm). Flip it over so that the smooth side is facing up. Fold in the long edge and take the bottom end and roll it up. Pinch the end onto itself so it does not unravel. Place it in the bread pan seam side down. Repeat for the second dough ball. Cover with a damp cloth and let it rise again for one more hour.

As you wait, prep your vegan wash, mix together, and set aside.

When the bread dough hits the last 20 minutes of its rise, preheat the oven to 350° Fahrenheit. When your dough is doubled in size and has filled up the bread tin, lightly brush the top with the vegan wash and pop it in the oven. Bake for 20-25 minutes or until the top of the bread is golden brown. After, let the bread cool in the pan for 10-15 minutes.

Remove it from the tin and let it completely cool on a wire rack. Cut it up and enjoy!