Add bread flour to a bowl, pour boiling water over, and mix well with spatula or spoon. Cover with a cling wrap sticking onto the surface and refrigerate overnight. Remove from the fridge 30 minutes before using to return yudane to room temperature.
You can also make yudane at least 4 hours before using, by leaving it at room temperature. However do note that the longer you allow the yudane to rest, the better your bread will turn out.
Main Dough
Return yudane to room temperature 30 minutes before using.
Place all ingredients except butter into Thermomix bowl and knead 4 minutes.
Add butter, knead 1 minute.
Transfer dough to pastry mat, shape into ball let proof in a warm place covered loosely with cling wrap/damp towel until doubled in size (approx. 45-60 minutes).
Punch down dough to deflate. Divide dough into 2 equal portions and roll into a round shape. Let rest for 10 minutes.
To shape each mini loaf, flatten a ball into a long oval shape. Fold 1/3 from right edge to the middle and press. Fold 1/3 from left edge to the middle and press lightly. Roll it out slightly and roll into a cylinder.
Arrange dough logs, seam side down in a bread loaf tin (I am using a 450g Pullman Loaf Tin 8x4x4") and let proof for approx 40 minutes until dough fills up 80% of the tin. Ideally, the best temperature for 2nd round proofing is at least 30°C to 38°C. On days when it's cold, you can heat up a cup of water in the microwave for 30-40 seconds then proceed to leave your dough inside the microwave to rise. During last 15 minutes, preheat oven to 190°C.
Bake for 25-30 minutes at 180°C until golden brown. Remove milk bread from tin and allow to cool completely on a cooling rack for at least an hour before slicing and serving.
Notes
Please note that this is a Thermomix recipe. If you're using stand mixer, please refer to original recipe by Bake with Paws.