This exceptionally soft, spongy Japanese milk bread is made by adding a cooked flour-and-milk paste to the dough. Its interior pulls apart into delicate strands when sliced.
In a small saucepan, cook the flour, water, and milk over low heat, stirring constantly, until thickened into a paste. Let it cool until lukewarm.
Begin kneading the flour, fresh yeast, milk, sugar, and cooled paste together. Add the butter and salt, then knead until the dough is smooth and elastic.
Cover the dough and let it rise in a warm place for about 60 minutes, until doubled in size.
Divide the dough into three pieces, shape them into balls, and place them side by side in a loaf pan. Let them rise for about 30 more minutes, until they reach the top edge of the pan.
Bake in a preheated oven until golden on top. Remove the loaf from the pan as soon as it comes out of the oven and let it cool on a wire rack.
Important: Keep stirring the flour-and-water paste as it cooks over low heat so it thickens without forming lumps. A lumpy paste will not blend smoothly into the dough. Allergens: contains wheat (gluten) and dairy.
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