Want to make this bread softer, moister, and extend its shelf life? Try the tangzhong technique, a Japanese method for increasing the softness and shelf life of yeast bread. Begin by measuring out the flour and milk you’ll be using in the recipe, increasing the amount of milk to 1 cup + 3 tablespoons. Now take 3 tablespoons of the measured flour and 1/2 cup of the milk; put them in a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it forms a thick slurry; this will take about 1 1/2 to 2 1/2 minutes. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour and the other dough ingredients. Proceed with the recipe as directed. Well-wrapped and stored at room temperature, your bread should stay soft and fresh for several days.