Soft Cream Bread
Soft Cream Bread
Whipping Cream Bread: A Soft & Delicious Recipe
Do you often have leftover whipping cream after making cakes? Don’t let it go to waste! Transform it into incredibly soft and flavorful whipping cream bread. This bread is much moister and richer than regular bread, making it delicious on its own with just jam or butter, or perfect for sandwiches. If you’re craving café-quality bread at home, give this recipe a try!
Dough Ingredients- 240g Bread Flour (High-gluten flour)
- 80g Whipping Cream
- 100g Milk
- 20g Unsalted Butter (at room temperature)
- 20g Sugar
- 25g Honey
- 4g Salt
- 4g Active Dry Yeast
Cooking Instructions
Step 1
First, carefully measure out all ingredients using measuring cups and a scale according to the recipe. Accurate measurements, especially for yeast and salt, are crucial, so prepare them precisely. Make sure to take the butter out in advance so it reaches room temperature.
Step 2
In the bowl of a stand mixer, combine the bread flour, whipping cream, milk, sugar, honey, salt, and active dry yeast. (Avoid letting the yeast and salt directly touch each other; you can add the yeast to the bottom of the bowl, then cover with flour, sugar, and salt.) Once the ingredients start to come together into a cohesive mass, add the softened butter. Knead until you achieve a smooth, elastic dough. This typically takes about 15-20 minutes by hand or 10-15 minutes using a stand mixer.
Step 3
Shape the finished dough into a ball and place it in a bowl. Cover the bowl with plastic wrap or a damp kitchen towel. Let it undergo its first proof in a warm place for about 1 hour, or until the dough has doubled in size. A good test is to gently poke the dough with a floured finger; if the indentation remains, the proof is complete.
Step 4
Gently deflate the dough by pressing down on it once the first proof is done. Divide the dough into two equal portions and shape each into a ball. Cover them with a damp cloth and let them rest for 10 minutes for an intermediate proof (bench rest). This step allows the gluten to relax, making the dough easier to shape.
Step 5
After the intermediate proof, flatten each dough ball into an oval shape. Fold the top third down, then fold the bottom third up to meet the top fold (like a letter fold). Flip the dough over, gently pinch the seam to seal, and then fold it in half lengthwise. Pinch the side seams firmly to seal and shape it into a loaf. You can experiment with different shaping techniques if you like.
Step 6
Place the shaped dough into a loaf pan. Cover with a damp cloth or plastic wrap and let it undergo its second proof in a warm place (around 30-35°C or 86-95°F) for 50 minutes to 1 hour, or until the dough rises to about 80% of the pan’s height. Be careful not to over-proof, as the dough might overflow during baking.
Step 7
Once the second proof is complete, place the loaf pan into a preheated oven at 180°C (350°F). For a beautiful golden-brown crust, you can lightly brush the top of the dough with milk or an egg wash just before baking.
Step 8
Bake in the preheated oven at 180°C (350°F) for 30-35 minutes. The bread is done when the top is nicely browned and a skewer inserted into the center comes out clean. Once baked, immediately remove the bread from the pan and let it cool completely on a wire rack. Slicing while hot can cause the bread to become gummy.
