Use full, 1%, or 2% milk; 1 tablespoon extra from 1 cup of room temperature milk is OK.
One large, room temperature egg
Sugar; one-third cup
For an other version, ░4 cups of all-purpose flour—or 3 1/2 cups of bread flour plus 1/2 cup of cake flour.
One half a teaspoon of quick yeast or one half a tablespoon of active dry yeast
One half teaspoon of salt
To prepare an egg wash, mix one egg with one teaspoon of water.
Dissolving one tablespoon of sugar in one tablespoon of hot water makes a simple syrup.
WHAT TO DO UNDERLY
Put the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt into the bowl of a stand mixer with a dough hook attachment in this order. With the mixer set to “stir,” knead the dough for fifteen minutes, stopping regularly to push it together. Keep adding flour until the dough separates from the bowl if it is still clinging to the edges after adding a tablespoon or two of flour. It shouldn’t follow the edges; it should follow the basin’s bottom. If you’re kneading with your hands, add five to ten minutes to the time.
The dough should then be covered with a wet towel and left in a warm environment until it has doubled in size—which should take one to two hours. Place a covered microwave cup of just boiling water next to the dough while it proofs.
While this is going on, butter coat two baking pans so that each side is covered. One loaf pan, two 9-inch (23-centimeter) round pans, or one regular loaf pan will work.
