Make the water roux. Whisk together the flour and water until there are no lumps.

Cook over medium heat, whisking constantly, until the mixture has thickened and has the consistency of a thick paste. If you have a thermometer check the temperature, it should be 65 degrees C (150 degrees F).

Remove from heat, place the mixture into a small bowl and cover with cling film (make sure that the surface is touched with the cling film to prevent a skin from forming).

When the water roux is cool, make the dough.

Dissolve the yeast in half of the milk.

In the bowl of a stand mixer, add the tangzhong and all the other ingredients except for the extra virgin olive oil and salt.

Start mixing and, when all the ingredients come together, add the oil and salt .

Continue to mix until the dough becomes soft and smooth. This will take about 10/15 minutes.

Make a ball,

put it in a bowl covered with cling film and let it proof until it’s double in size, about 1 hour and 30 minutes.

Turn the dough onto a floured surface .

Using a rolling pin, roll it into a rectangle. The long side should be slightly longer than the loaf pan.

Gently roll the dough into a log

and transfer the log into the loaf pan (seam side down) tucking the ends underneath the log.

Cover with cling film and place in a warm place to allow to rise until doubled ( about 1 hour).

Bake for about 25 minutes. If the top of your bread is browning too fast, cover it with aluminum foil.

Let the sandwich bread cool in the pan for 5 to 10 minutes before turning out onto a wire rack to cool completely.

Enjoy!