- 540 gm bread flour
- 60 gm cake flour
- 10 gm instant yeast
- 30 gm milk powder optional (see note)
- 80 gm sugar
- 9 gm salt
- 2 large eggs
- 250 gm skim milk
- 150 gm heavy cream
In the bowl of a stand mixer fitted with a paddle attachment, combine the bread flour, cake flour, instant yeast, milk powder (if using), sugar, salt, 1 egg, skim milk, and cream until a dough forms.
Switch to the dough hook attachment and, on medium speed, knead the dough for 18 to 20 minutes or until the dough is smooth and elastic. The dough is ready if you can stretch it very thin without it breaking. Cover the bowl with a damp towel until the dough has doubled in size, approximately one hour.
Deflate the dough and divide it into four equal-sized parts and form each into a ball. Rest the dough balls for approximately 10 to 15 minutes.
Roll a dough ball into an oval shape. Starting at one end, roll the dough into itself, like you are making a swiss roll. Repeat with two other dough balls. You can divide the fourth dough ball to make 2 small individual bread rolls. Place the three rolled doughs into a greased 9x5 loaf pan. Cover the dough with a damp towel until the dough has risen enough to fill 2/3 of the pan.
Preheat oven to 340°F (170°C). In a small bowl, beat one egg and brush it on top of the loaf. Bake the loaf for approximately 40 minutes. Half-way through the bake time check the top of the loaf. If it is golden brown, tent the loaf with tin foil while it finishes baking to prevent the top from burning. Once cooled store the bread in an airtight container for up to two days.
If you can’t find milk powder you can omit it. It makes the bread very fragrant but is not essential and the bread will still be delicious without it.
Recipe lightly adapted from Table for Two or More