I was actually looking for ways to use up the whipping cream. I had planned to bake the hokkaido milk loaf when I came across this recipe from this chinese blog - Warm Sweet Home. This bread uses whipping cream as well, and some butter. The origin of this recipe was from a japanese website I think. I find that breads that uses whipping cream often churn out doubly soft bread that remains as soft the next day. :)
See the texture? It's so soft and cottony. I baked it in a 8-inch by 4-inch loaf pan. As what I did previously, I rolled into 2 logs and put into the loaf pan for proofing. The space was rather constrained for the dough to expand. Seemed like two pieces of fat bulging out LOL. Time for me to get a pullman loaf tin. *hint hint to anyone out there..christmas coming.. :P*
I did not make much changes to the original recipe except for a few grams difference in some ingredients.
Bread flour 320 g
Dry yeast 3 g
Egg 38 g
Salt 4 g
Water 160 g
Whipping cream 35 g
Honey 33 g
Butter 16 g
- Mix all ingredients together except for butter (I usually separate the yeast from salt as I've read that direct contact with salt would kill the yeast).
- Add butter and knead into the dough until the dough becomes smooth, no longer sticks to your hands and is elastic and able to form a thin film which does not tear when stretched (window-pane test).
- Shape into a round and let it proof until double in size, about 60 minutes.
- Punch out the air, divide into 3 portions (I divided into 2) and let rest for 15 minutes.
- Roll the doughs into a swiss-roll style and place them in the tin. (Be sure to measure out the length that you want to fit in). Let it proof until reaches 90% of the tin. (Does not apply to me cos' I didnt have a pullman tin. But I took about 90 minutes).
- Bake in preheated oven at 200°C for 10 minutes; then reduce the temperature to 175 °C and bake for another 25 minutes.
- Remove the bread and let it cool completely before slicing.
This recipe is definitely a keeper. Do give it a try! :)