▢2/3 cup heavy cream(at room temperature)
▢1 cup milk (plus 1 tablespoon, at room temperature; you can use whole, 1%, or 2% milk)
▢1 large egg (at room temperature)
▢1/3 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 1/2 teaspoons salt
▢Egg wash (beat 1 egg with 1 teaspoon water)
▢Simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water)
INSTRUCTIONS
In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping the mixer to push the dough together. If 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 (it should be sticking to the bottom of the mixing bowl, but not the sides). If kneading by hand, extend the kneading time by 5-10 minutes.
Next, cover the dough with a damp towel, and place in a warm spot until the dough has doubled in size (1-2 hours). We proof our dough in a closed microwave with a mug of just-boiled water next to it.
In the meantime, grease two baking vessels on all sides with butter. You can use two standard loaf pans, two 9-inch (23cm) round pans, or 1 loaf pan and 1 round pan.
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