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Milk Bread (Recipe #687)
350 ° for 25 minutes
| 2/3 | cup | Whipping cream |
| 1 | cup | Milk |
| 1 | Egg | |
| 1/3 | cup | Sugar |
| 4 | cup | Flour |
| 1 | Tbsp | Yeast |
| 1/2 | Tbsp | Salt |
| Egg wash | ||
| Simple syrup |
1. Allow all ingredients to come to room temperature. 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.
2. 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.
3. After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface, and cut it in half. make each half into a loaf or rolls.
4. Position a rack in the center of the oven, and preheat it to 350° F/175°C. Brush the risen dough with egg wash. Bake for 23-25 minutes, or until golden brown. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness.