INGREDIENTS:
2/3 cup heavy cream (at room temperature)
1 cup milk (plus 1 tablespoon, at room temperature; whole, 1%, or 2% milk can be used)
1 large egg (at room temperature)
1/3 cup sugar
4 cups all-purpose flour (alternatively, 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 with a dough hook attachment, add the ingredients in this order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Start the mixer on "stir" and knead for 15 minutes, occasionally stopping to push the dough together. Adjust the consistency by adding a little more flour if needed.
Cover the dough with a damp towel and place it in a warm spot until it doubles in size (1-2 hours). We recommend proofing the dough in a closed microwave with a mug of just-boiled water next to it.
Grease two baking vessels with butter on all sides. You can use standard loaf pans, 9-inch round pans, or a combination of both.
After the dough has doubled, return it to the mixer and stir for another 5 minutes to eliminate air bubbles. Turn the dough onto a floured surface, cut it in half, and shape each half into a rough rectangular shape. For loaves, cut cross-wise into three equal pieces and place in the loaf pan. Alternatively, cut each half into 8 pieces, roll them into balls (or ropes for buns), and place them in a round pan. Allow the shaped dough to proof, covered, for another hour.
Preheat the oven to 350°F/175°C. Brush the risen dough with egg wash and bake for 23-25 minutes or until golden brown. After removing from the oven, brush the warm bread with sugar water for shine and sweetness.
