For all that commented on my Scalded Flour post thanks. I tried the Tangzhong approach with milk and replaced half of the whole liquid amount with milk. Holy cow does it make a difference. First, the rise of wheat bread was crazy. My wife always gave me crap because my wheat loafs where too small. In addition to Tangzhong, I made a little more dough then my normal approach assuming the rise would be the same. First rise went fine, and I shaped into my normal bread loaf pan. I had a work meeting. When I got back the dough was overflowing on all four sides... like a dough waterfall. That was a good laugh.
After removing some the dough, reshaping and another rise, I made the loaf and some hogey roles. The bread was soft and will make great sandwich bread. Thanks again all.
I did have a problem with the dough deflating after I scored it. Please confirm, that is because it rose to long or to fast.