Prepare the dough with Tangzhong method as described above and let it cool down.

In a bowl take water. Dissolve sugar and yeast in it. Keep it aside and let the yeast activates.

In another bowl, add Tangzhong, wheat flour, salt, oil and activated yeast. Mix it well to make a dough.

Take this dough out on a dusted surface and keep on kneading till you get a soft, smooth and non-sticky dough

Place the dough in a greased bowl and cover it. Let it rise until it is doubled in volume.

Take out this dough on a dusted surface again and punch it gently to release the air.

To shape the loaf, spread it into a rectangular shape and roll up tightly into a log.

Place the shaped log into a greased loaf tin.

Cover it with a greased cling wrap and let it rise until it doubles in volume.

Preheat the oven to 200 degree Celsius. Apply water on the loaf with brush and bake it at the same temperature for 35 minutes.

If the top of your bread is browning faster then cover it with aluminium foil and continue to bake.

Once done, take out the bread from the oven and place it on a wire rack to cool completely. Brush the top with some olive oil and cover it with moist cloth or towel. It will help to cool it faster without losing its moisture.

Now cut the slices and enjoy it.