Homemade Italian Cream Bread

This homemade Italian cream bread recipe is soft, fluffy and rich in taste from heavy whipping cream. Enjoy a slice fresh from the oven.

📝 Ingredients

• 1/4 cup + 1 1/4 tablespoons milk whole/heavy (lukewarm) ((80 g total, if you double the recipe then double this amount))
• 3 teaspoons granulated sugar (divided)
• 1 1/4 teaspoon active dry yeast
• 2/3 cup cream whole, heavy or whipping cream at least 30% fat content (lukewarm)
• 2 1/4 cups +2 1/2 tablespoons bread flour (or 0 Italian flour)
• 1 teaspoon salt

👨‍🍳 Instructions

1. 1In the stand mixer add the milk and one teaspoon of sugar, combine, sprinkle the yeast on top and let sit 10 minutes. Stir to combine.
2. 2Add the cream, remaining sugar and flour, start to knead 2-3 minutes, then add the salt and knead for 10 minutes, the dough should be soft, elastic and compact and a little bit tacky.
3. 3Move the dough to a flat surface and form into a ball. Place in a lightly greased bowl, cover and let rise in a warm draft free area until doubled in bulk, approximately 2 hours.
4. 4Again move the dough to a lightly floured flat surface and form into 3 even balls (approximately 180 grams each). Place in a greased or sprayed 8-9 inch loaf pan, cover and let rise in a warm draft free area until doubled in bulk, approximately 1-2 hours.
5. 5Pre-heat the oven to 350F/180C.
6. 6Brush the dough with milk and bake for approximately 30 minutes or until baked through. Move immediately to a wire rack to cool completely before slicing. Enjoy!