Mix the yeast with warm milk (about 100°F or 37°C). Let it sit for 5-10 minutes until frothy.
Mix Dry Ingredients:
In a large mixing bowl, combine the bread flour, sugar, and salt.
Combine Wet Ingredients:
In a separate bowl, whisk the egg, then add the heavy cream and the frothy yeast mixture.
Form the Dough:
Gradually add the wet ingredients to the dry ingredients, stirring with a spoon or dough hook until it forms a sticky dough.
Knead the dough either by hand (for 10-15 minutes) or with a mixer (for 5-7 minutes) until it becomes smooth and elastic.
Incorporate Butter:
Gradually add in the softened butter while kneading, ensuring it is fully incorporated. Continue kneading until the dough is smooth and no longer sticky.
First Rise:
Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap or a towel and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Shape the Dough:
Once risen, punch down the dough to release air. Divide it into three equal parts. Roll each part into a smooth ball.
Place the dough balls into a greased loaf pan, side by side.
Second Rise:
Cover the loaf pan with a damp cloth or plastic wrap and let it rise again for 30-45 minutes until the dough reaches the top of the pan.
Bake:
Preheat your oven to 350°F (175°C).
Bake the bread for 25-30 minutes, or until the top is golden brown.
Cool:
Remove the loaf from the oven and let it cool on a wire rack for 10-15 minutes before slicing.
Enjoy:
This milk bread is perfectly fresh out of the oven, lightly toasted, or paired with your favorite toppings. Its soft, tender crumb makes it a versatile addition to any meal or snack.
