Add 130g of bread flour to your bowl.

Heat a bit over 130g of whey and when it comes to a boil weigh 130g and quickly add it to the flour.

With a wooden spoon or with a stand mixer mix the flour and whey until it forms a sticky dough. If you're not ready to bake wrap it in plastic and keep it at room temperature until you're ready to start your bread.

Mix the room temperature whey, the yeast, and the eggs and let the mixture sit for 10 minutes.

Add the sugar to the egg mixture and give it a whisk.

In the bowl where you have your yudane add the egg mixture and break up the yudane a little bit.

Add flour and salt to the bowl where you have the yudane and the wet ingredients and mix everything until you don't have dry flour particles. Cover and let it sit for 20 minutes.

After 20 minutes start kneading, if the dough feels too stiff and you didn't add all the liquid whey, add a bit more. Once the dough starts coming together add the softened butter and continue kneading to incorporate it.

Knead until the dough becomes smooth and elastic. It shouldn't stick to your fingers and it should feel nice to the touch.

Place the dough in a lightly oiled container, cover it and let it ferment at room temperature for 2h or until it at least doubled in size.

deflate the dough gently and let it rest, covered, for 10 minutes.

Dust the dough and the counter lightly with some flour and with a rolling pin roll your dough into a rectangle slightly narrower than your loaf pan. Roll the dough into a log and place it in your oiled loaf pan.

Let the dough ferment a second time until it's 1-1.5 cm from the edges of the loaf pan (if baking with a lid), or until the dough is at most 2cm above the edges of the loaf pan (if baking without a lid). This should take about 1.5h at a room temperature of 74F/23C. Check the post for more detailed information about this.

Before the dough finishes fermenting preheat your oven at 350F/175C.

When the dough is ready bake at 350F/175C for 35-45minutes or until the inner center temperature reads at least 205F/96C (Time will depend on the oven).

Take the loaf out and let it cool down for 10 minutes in the pan before you remove it from it. If using a Pullman loaf pan cool it down with the lid on upside down for 10 minutes and another 20 minutes without the lid (Check the post for detailed information about the cooling process).