Soft & Moist Cream Bread Loaf
[Home Baking] Make Extra Special with Cream! A Moist and Soft Homemade Bread Loaf Recipe
Use up leftover heavy cream by baking the softest, most moist bread loaf you’ve ever tasted at home! This recipe includes detailed steps that even beginner bakers can easily follow. Savor the happiness of a warm, freshly baked slice filling your senses with flavor.
Cream Bread Dough Ingredients- 110g unsweetened heavy cream, at room temperature for at least 30 minutes
- 180g water
- 6g instant dry yeast
- 2 Tbsp sugar
- 1 tsp salt
- 15g melted unsalted butter
- 350g bread flour
- A little milk or soy milk (for brushing the top)
Cooking Instructions
Step 1
First, in a bowl, combine 110g of unsweetened heavy cream (ensure it’s been at room temperature for over 30 minutes to remove any chill) with 180g of lukewarm water. Stir well, then add 6g of instant dry yeast and mix lightly to help it activate.
Step 2
Next, add 2 Tbsp of sugar, 1 tsp of salt, and 15g of fully melted unsalted butter to the bowl. Mix these with the liquid ingredients until evenly incorporated. The butter will add richness and tenderness to your bread.
Step 3
Now, add 350g of bread flour to the bowl. You can sift it or add it directly. Mix with a spatula or your hands until just combined and no dry flour is visible. The dough might seem shaggy at this point.
Step 4
Once the flour is mostly incorporated, cover the bowl with a lid or plastic wrap. Let it rest at warm room temperature for about 20 minutes. This resting period allows the gluten to start developing.
Step 5
After resting, transfer the dough to a clean work surface. Knead the dough by repeatedly slapping and folding it, about 10 times. You’ll notice the dough becoming more elastic and smoother.
Step 6
Return the kneaded dough to the bowl, cover it again, and let it proof at warm room temperature for about 20 minutes. The dough should start to puff up slightly.
Step 7
After 20 minutes, turn the dough out onto the work surface again. Knead it another 10 times to strengthen the gluten, then place it back in the bowl, cover, and let it proof for approximately 30 minutes at room temperature. The dough should double in size.
Step 8
Lightly dust your work surface with bread flour. Gently divide the proofed dough into 3 equal portions. Shape each portion into a round ball, cover with plastic wrap, and let it rest at room temperature for 10 minutes. This is called bench resting.
Step 9
When the bench rest is complete, take each dough ball and gently flatten it with a rolling pin to release the gases trapped inside. Be careful not to press too hard, which could tear the dough.
Step 10
For shaping, fold the top third of the flattened dough down, then fold the new top third down again to create a three-layered effect. Starting from the bottom edge, roll the dough up tightly towards the top. Pinch the seam firmly to seal.
Step 11
Place the 3 shaped dough logs into your greased loaf pan, ensuring they are not touching. Cover the pan with plastic wrap and let it proof at warm room temperature for about 1 hour, or until the dough has risen to about 80-90% of the pan’s height. This is the final proof.
Step 12
Before baking, lightly brush the top of the dough with milk or soy milk. This will give your bread a beautiful golden-brown crust. Bake in a preheated oven at 160°C (320°F) for about 25 minutes. Oven temperatures and times may vary, so adjust as needed.
Step 13
Once baked, carefully invert the loaf pan onto a wire rack to release the bread. Be cautious as the pan and bread will be hot. Let the bread cool completely on the wire rack. Slicing it while warm can cause it to compress.
Step 14
Congratulations! Your soft and moist cream bread loaf is ready to be enjoyed. It’s perfect for toasting or eating as is.
