PREP TIME: 20 mins | PROOFING TIME: 90 mins | COOK TIME: 30 min

INGREDIENTS

2 3/4c flour all-purpose flour, bread flour, or a 50:50 combination

1/4c heavy cream

1 egg 

1tsp salt

2/3c milk

2Tbsp butter, melted

3Tbsp sugar

2 1/4tsp active dry yeast

Egg wash: 1 egg + 1Tbsp milk

DIRECTIONS

In a stand mixer, combine the butter, milk, sugar, and yeast and set aside until frothy.

With the dough hook attachment, add the flour, salt, egg, and cream and mix into a sticky dough. Knead at medium speed for 10.The dough should lift cleanly from the bowl.

Cover with plastic wrap and proof for an hour.

Transfer the proofed dough to a lightly floured surface and cut into 4 equal pieces

Roll the dough pieces out so that they are rectangular and slightly wider than the loaf tin. Fold in the sides of each dough piece (to match width of tin) and then roll it up.

Arrange the four rolled dough segments into the greased tin. Proof for 30min (can proof longer – ideally you’ll want the size to have doubled before you bake). Leave to rise again for 30 minutes or until it doubles in size.

Once it has doubled in size, preheat the oven to 350ºF.

Brush the top with egg wash and bake for 25min.

Let cool completely and enjoy!

NOTES

You don’t need a stand mixer – this can be done my hand but you will knead the dough for 20ish min…. hand cramp!

I’ve made this with all purpose, bread, and pastry flour

Add more sugar if you’s like a sweeter loaf. I’ve also used honey which was delicious!