White Sandwich Bread with Yudane

Make the yudane on day 1: add the boiling water to the yudane flour and stir until fully absorbed and doughy. Wrap tightly and refrigerate for at least 8–12 hours, or up to 24 hours.

On day 2, combine the cold milk, cream, sugar, yeast, and yudane in a stand mixer. Add the final-dough flour and salt, keeping salt and yeast apart until mixing begins. Mix on low until combined, then on medium for about 6–8 minutes, until gluten begins developing.

Add the softened butter one piece at a time, mixing until incorporated and the dough is smooth and elastic, passing a windowpane test. Total mixing time is about 15 minutes.

Shape into a ball, place in a lightly oiled bowl, and cover. Let rise at about 75°F (24°C) for 1½–2 hours, until approximately doubled. Gently punch down, fold once, and refrigerate for 12–16 hours overnight.

On day 3, divide the dough into two equal portions. Rest for 20–30 minutes. Roll each into an 8×12-inch rectangle, then roll tightly from the short end. Place seam-side down in greased 9×5-inch loaf pans.

Cover and proof at about 80°F (27°C) until the dough rises ¾ inch above the rims, about 1½–2 hours.

Preheat the oven to 375°F (190°C). Brush the loaves lightly with milk or egg wash. Bake for 30–35 minutes, rotating halfway through, until the internal temperature is 195–200°F (90–93°C).

Remove from the pans immediately and cool on a rack for at least 2 hours before slicing.