In a small bowl, measure out the flour and pour over the boiling water.
Mix until well combined. I use a silicone spatula to do that.
Cover the bowl and let the the Yudane cool down to room temperature.
Refrigerate for 4 hours.
In a large bowl, combine the main dough ingredients and add the cooled Yudane.
Knead for about 10 minutes until completely smooth and elastic. Don't cut the kneading time short!
Cover the bowl and leave to rest at room temperature for about an hour. The dough should rise well during that time.
Butter a bread tin.
Deflate the dough and divide it into two equal parts to make the loaf.
Shape the two parts and place them into the pan, smooth side up.
Cover with a plastic bag to keep the moisture in and keep at room temperature until fully proofed, about 1.5 hours.
Brush the loaf with milk and bake at 180°C for about 30 minutes, until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 93°C.
Remove the loaf from the oven, and cool it on a rack.