Directions
- 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.
- 2Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping to push the dough together.
- 3If kneading by hand, extend the kneading time by 5-10 minutes.
- 4If 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.
- 5Cover the dough with a damp towel and place in a warm spot until it has doubled in size (1-2 hours).
- 6Grease two baking vessels (e.g., two standard loaf pans, two 9-inch round pans, or one of each) on all sides with butter.
- 7After the dough has doubled in size, return it to the mixer and stir for another 5 minutes to get rid of air bubbles.
- 8Dump the dough on a lightly floured surface and cut it in half.
- 9To 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.
- 10Alternatively, 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.
- 11Once shaped, let the dough proof, covered, for another hour.
- 12Position a rack in the center of the oven and preheat it to 350° F/175°C.
- 13Brush the risen dough with egg wash.
- 14Bake for 23-25 minutes, or until golden brown.
- 15Remove 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)
- 1 cup milk (at room temperature; you can use whole, 1%, or 2% milk)
- 1 tablespoon milk (additional)
- 1 large egg (at room temperature)
- 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)
- 1 tablespoon active dry yeast (or instant yeast)
- 1.5 teaspoons salt
- 1 Egg wash (beat 1 egg with 1 teaspoon 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.
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