1In the bowl of a stand mixer fitted with a dough hook attachment, add heavy cream, milk, egg, sugar, all-purpose flour (or mixture of cake flour & bread flour, if using), yeast, and salt in that order.
2In the bowl of a stand mixer fitted with a dough hook attachment, add heavy cream, milk, egg, sugar, all-purpose flour (or mixture of cake flour & bread flour, if using), yeast, and salt in that order.
3In the bowl of a stand mixer fitted with a dough hook attachment, add heavy cream, milk, egg, sugar, all-purpose flour (or mixture of cake flour & bread flour, if using), yeast, and salt in that order.
4Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping to push the dough together.
5Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping to push the dough together.
6Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping to push the dough together.
7If kneading by hand, extend the kneading time by 5-10 minutes.
8If kneading by hand, extend the kneading time by 5-10 minutes.
9If kneading by hand, extend the kneading time by 5-10 minutes.
10If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides.
11If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides.
12If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides.
13Cover the dough with a damp towel and place in a warm spot until it has doubled in size (1-2 hours).
14Cover the dough with a damp towel and place in a warm spot until it has doubled in size (1-2 hours).
15Cover the dough with a damp towel and place in a warm spot until it has doubled in size (1-2 hours).
16Grease two baking vessels (e.g., two standard loaf pans, two 9-inch round pans, or one of each) on all sides with butter.
17Grease two baking vessels (e.g., two standard loaf pans, two 9-inch round pans, or one of each) on all sides with butter.
18Grease two baking vessels (e.g., two standard loaf pans, two 9-inch round pans, or one of each) on all sides with butter.
19After the dough has doubled in size, return it to the mixer and stir for another 5 minutes to get rid of air bubbles.
20After the dough has doubled in size, return it to the mixer and stir for another 5 minutes to get rid of air bubbles.
21After the dough has doubled in size, return it to the mixer and stir for another 5 minutes to get rid of air bubbles.
22Dump the dough on a lightly floured surface and cut it in half.
23Dump the dough on a lightly floured surface and cut it in half.
24Dump the dough on a lightly floured surface and cut it in half.
25To make loaves, shape each dough half into a rough rectangular shape, cut it cross-wise into three roughly equal pieces, and place in the loaf pan.
26To make loaves, shape each dough half into a rough rectangular shape, cut it cross-wise into three roughly equal pieces, and place in the loaf pan.
27To make loaves, shape each dough half into a rough rectangular shape, cut it cross-wise into three roughly equal pieces, and place in the loaf pan.
28Alternatively, to make rolls, cut each dough half into 8 pieces, roll them into balls (or ropes that you can twist into buns), and put them in a round pan.
29Alternatively, to make rolls, cut each dough half into 8 pieces, roll them into balls (or ropes that you can twist into buns), and put them in a round pan.
30Alternatively, to make rolls, cut each dough half into 8 pieces, roll them into balls (or ropes that you can twist into buns), and put them in a round pan.
31Once shaped, let the dough proof, covered, for another hour.
32Once shaped, let the dough proof, covered, for another hour.
33Once shaped, let the dough proof, covered, for another hour.
34Position a rack in the center of the oven and preheat it to 350° F/175°C.
35Position a rack in the center of the oven and preheat it to 350° F/175°C.
36Position a rack in the center of the oven and preheat it to 350° F/175°C.
37Brush the risen dough with egg wash.
38Brush the risen dough with egg wash.
39Brush the risen dough with egg wash.
40Bake for 23-25 minutes, or until golden brown.
41Bake for 23-25 minutes, or until golden brown.
42Bake for 23-25 minutes, or until golden brown.
43Remove from the oven and brush the warm bread with sugar water (simple syrup) to give it shine and sweetness.
44Remove from the oven and brush the warm bread with sugar water (simple syrup) to give it shine and sweetness.
45Remove from the oven and brush the warm bread with sugar water (simple syrup) to give it shine and sweetness.
Ingredients
0.66 cup heavy cream (at room temperature)
0.66 cup heavy cream (at room temperature)
0.66 cup heavy cream (at room temperature)
1 cup milk (at room temperature; you can use whole, 1%, or 2% milk)
1 cup milk (at room temperature; you can use whole, 1%, or 2% milk)
1 cup milk (at room temperature; you can use whole, 1%, or 2% milk)
1 tablespoon milk (additional)
1 tablespoon milk (additional)
1 tablespoon milk (additional)
1 large egg (at room temperature)
1 large egg (at room temperature)
1 large egg (at room temperature)
0.33 cup sugar
0.33 cup sugar
0.33 cup sugar
4 cups all-purpose flour (you can also use 1/2 cup cake flour combined with 3 1/2 cups bread flour)
4 cups all-purpose flour (you can also use 1/2 cup cake flour combined with 3 1/2 cups bread flour)
4 cups all-purpose flour (you can also use 1/2 cup cake flour combined with 3 1/2 cups bread flour)
1 tablespoon active dry yeast (or instant yeast)
1 tablespoon active dry yeast (or instant yeast)
1 tablespoon active dry yeast (or instant yeast)
1.5 teaspoons salt
1.5 teaspoons salt
1.5 teaspoons salt
1 Egg wash (beat 1 egg with 1 teaspoon water)
1 Egg wash (beat 1 egg with 1 teaspoon water)
1 Egg wash (beat 1 egg with 1 teaspoon water)
1 tablespoon Simple syrup (sugar, dissolved in hot water)
1 tablespoon Simple syrup (sugar, dissolved in hot water)
1 tablespoon Simple syrup (sugar, dissolved in hot water)
Equipment
stand mixerdough hook attachmentdamp towelbaking vesselsloaf panround cake pancooling rackoven
Tips
You do not need to bloom the yeast beforehand, but ensure wet ingredients are at room temperature and yeast is fresh.
If the dough is too sticky, add flour one tablespoon at a time until it pulls away from the sides of the bowl, but do not add too much.
To store, keep in an airtight container for 2-3 days on the counter or 5 days in the fridge. To revive, microwave for 15-30 seconds.
Bread can be frozen in freezer bags, then thawed and reheated in the microwave.
You can use a bread maker to mix the dough, but proof separately as bread maker proofing settings may be too hot.