Recipe adapted from The woks of life
2/3 cup heavy cream, room temperature, or SLIGHTLY warmed up
1 cup milk, room temperature, or SLIGHTLY warmed up
1 large egg
1/3 cup sugar (1/4 cup if you'd like to eat the bread with something savory)
4 1/3 cups flour (600 grams)
1 tablespoon active dry yeast (about 1/3 packets)
1 1/2 teaspoons salt
Egg wash (1 egg+1 tablespoon of water, whisked)
In the bowl of a mixer, add ingredients in the following order: heavy cream, milk, egg, sugar, flour, yeast, and salt. Use the dough hook attachment, and turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you’re in a humid climate and the dough is too sticky, feel free to add a little more flour 1 tablespoon at a time until it comes together. If you don’t have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.
After 15 minutes of kneading, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for at least 1 hour, or until the dough has doubled in size.
In the meantime, grease two baking vessels on all sides with butter, such as 2 standard loaf pans or even a loaf pan and a 9-inch round cake pan.
After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles, you can also do that by hand.
Dump the dough on a lightly floured surface, and cut it in half. You can make a loaf with one half of the dough by cutting it into 3 pieces and placing them in the loaf pan. With the other half of the dough, cut it into eight equal pieces and make buns. You can really shape the dough however you like. Once shaped, let the dough proof for another hour.
Position a rack in the middle of the oven, and preheat to 350°. Brush the risen dough with egg wash. Bake the loaves for 23-25 minutes.