Espresso and Lime

Make the tangzhong...
0 Combine 20 grams of all purpose flour with 100 grams of whole milk a small saucepan and whisk until smooth
1 Place the saucepan over medium heat and stir slowly but constantly until the mixture thickens to a paste like consistency 
2 Transfer the tangzhong into a bowl and set aside to cool
Make the bread dough...
3 Combine 350 grams of all purpose flour, 1 envelope of fast acting yeast (7 grams), 65 grams of granulated sugar and 1 teaspoon of salt in a large bowl or the bowl of a stand mixer
4 Add 160 ml of warm whole milk, 42 grams of melted butter and 1 large egg to the cooled tangzhong and whisk to combine
5 Add the tangzhong mixture to the flour mixture and mix until a loose dough forms
6 Knead by hand in the bowl until the dough feels smooth and not too sticky (add a pinch of flour if necessary)
7 If kneading by hand, transfer to a lightly floured surface. If using a stand mixer, attach the dough hook. Knead for 6-8 minutes or until the dough is smooth and elastic
8 Transfer the dough into a large lightly oiled glass bowl and turn the dough over a few times to ensure that the outer surface is lightly oiled
9 Cover the bowl with plastic wrap or a kitchen towel and rest in a warm place for about 60-90 minutes or until the dough has doubled in volume 
10 Transfer the dough onto a lightly floured work surface and divide into four equal portions
11 Roll each portion into a round ball. Roll each ball into a ten inch long oval and fold one end into the middle, fold the opposite end over the top and roll the dough up as you would a cinnamon roll (see photos above)
12 Do this with all four portions and place them side by side in a buttered and parchment lined 9"x5" bread pan
13 Cover the pan with a towel and allow the dough to rest until the dough puffs up to the top of the bread pan (30-45 minutes)
14 Preheat the oven to 350 degrees
15 Whisk 1 egg with 1 tablespoon of whole milk and brush it gently over the puffed dough
16 Bake on a middle rack at 350 degrees for 40-50 minutes (cover with foil if the top surface is browning too much)
17 Once the crust is golden brown and the center of the loaf reaches 190 degrees, transfer the loaf pan onto a cooling rack for 15 minutes before transferring the dough directly onto the cooling rack. Allow the bread to cool fully before cutting
20 Brush warm loaf with melted butter or the honey butter glaze (optional)
21 Store at room temperature in an airtight container