Made in the Traditional Asian Style
Making a Tangzhong: Which is:

(Water Roux (Chinese: tangzhong, Japanese: yu-dane) (湯種) is a paste of flour cooked in water or milk which is used to improve the texture of bread, making it soft and fluffy. For tangzhong the flour is cooked at 65°C in the liquid which causes its starch to gelatinize)
Then making an Organic Bread Flour Dough and Beating the Tangzhong into it.
Giving a lighter and fluffier dough which is great for toasting.

Asian MIlk Bread (Tangzhong)