Cook Tangzhong Paste:

In a small saucepan, combine 1 tbsp plus 1 tsp (14 g) bread flour, 3 tbsp (43 g) milk, and 3 tbsp (43 g) water, whisking until smooth. Set over medium-low heat, stirring continuously, for 2–3 minutes until the mixture thickens to a custard-like consistency.

Cool Tangzhong Mixture:

Take the pan off the heat and mix in 3 tbsp plus 1 tsp (50 g) milk and 1/3 cup (75 g) cream from the main dough ingredients to cool and thin the mixture.

Add Ingredients to Pan:

Transfer the prepared tangzhong-milk-cream blend into the bread machine pan. Add 3 tbsp (46 g) yogurt, 3 tbsp (40 g) sugar, 1 tsp salt, and 2 tbsp plus 2 tsp (18 g) milk powder. On top, put 4 cups (480 g) bread flour, create a well in the center, and place 1 1/2 tsp instant yeast in it.

Select Bread Program:

Select loaf size 1000 g / 2 lb, crust color medium, and the Basic Bread program. Press start to initiate mixing and kneading.

Add Butter and Knead:

Around 3–4 minutes into kneading, when the dough forms a mass, gradually add 1/4 cup (56 g) softened butter in small pieces. Knead until the dough becomes smooth, elastic, and slightly tacky but not sticky. At this stage, assess the dough—if too dry, add a small amount of milk; if too sticky, incorporate more flour. (I added 1.5 tbsp milk.) Only open the lid during kneading; avoid opening during proofing or baking.

Complete Full Cycle:

Let the machine run through the complete dough cycle—mixing, kneading, rising, and baking. When finished, use oven mitts to take out the pan and carefully turn the bread out onto a wire rack to cool fully.