Put the wheat flour and milk in a saucepan and whisk it well together.

Turn on medium-high heat (9 out of 14 on my stove) and let it thicken while whisking occasionally.

It takes a little time, so be patient. When it boils, it thickens a lot, and you need to whisk thoroughly.

Turn off the heat and let it cool. Use, for example, a spatula to scrape it into a bowl which you then refrigerate.

When the roux is at room temperature (about 20 degrees Celsius (68 degrees Fahrenheit)), you can start on the dough.

Mix yeast, sugar, coarse salt, oil, and water in a bowl - possibly a stand mixer.

Add a little flour.

Now add your Tangzhong roux and turn up the stand mixer.

Add the flour gradually until the dough is smooth and pliable, this can take 10-15 minutes.

Let the dough rise for 30 minutes under a cloth (or as I do, use a shower cap).

Grease the sandwich bread pan and the lid with plenty of butter - this prevents the bread from sticking to the pan.

Place the dough on the table and knead it well.

Roll it into a tight sausage/bread.

Then divide the dough into four parts.

Here comes the secret to why toast/sandwich bread doesn't crumble when spread and is compact and delicious:

All four parts are turned 90 degrees Celsius (194 degrees Fahrenheit) and placed in the pan and the lid is put on.

Let the bread rise for about 30 minutes and in the meantime, preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) fan.

Bake the bread at 250 degrees Celsius (482 degrees Fahrenheit) for 10 minutes, then turn down to 200 degrees Celsius (392 degrees Fahrenheit) and let it bake for 20 more minutes.

When finished, immediately remove the lid and take the bread out of the pan. This ensures that the crust remains crispy. If it is left in the pan too long without being removed, the heat will create condensation, and the crust will become soft.

The bread tastes fantastic and has an even crust all around.

It remains moist and delicious the next day.