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 (or 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 (1 beaten 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 ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Mix on “stir” for 15 minutes, adjusting with flour if needed until the dough pulls away from the sides.
Cover the dough with a damp towel and let it rise in a warm spot until it doubles in size (1-2 hours). We proof our dough in a closed microwave with a mug of just-boiled water next to it.
Grease two baking vessels on all sides with butter (two standard loaf pans, two 9-inch round pans, or a combination of loaf and round pan).
After the dough has doubled, mix for another 5 minutes to eliminate air bubbles. Transfer the dough onto a floured surface, cut it in half, and shape each half according to your preference (loaves or rolls). Let the shaped dough 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 until golden brown. After removing from the oven, brush the warm bread with sugar water for shine and sweetness.