I've been a fan of Tangzhong milk bread for awhile now, and today I experimented by incorporating a tangzhong into my sandwich loaf which I've wanted to improve. I was relatively happy with it but the crust was always hard and I wanted more fluffiness. It's a partially enriched dough with olive oil and a bit of treacle or honey, no milk or eggs.
I took about 4% of the flour for the tangzhong, and I dropped the oven temperature to 175C. The result is excellent, much more pillowy texture and soft crust. Very pleased about that.