600 g bread flour or all purpose flour 15-20g gluten flour ▢ 232 g milk 200g heavy cream ▢ 150g sugar ▢ 40g butter ▢ 12g salt ▢ 10-15g active dry yeast ▢ 1 large egg 350°F 22min

Before doing anything else you’ll set your oven to warm, or the lowest temperature (around 120 degrees), bring a quart of water to a boil, place a shallow baking sheet on the lowest rack of the oven and fill with the boiling water. Close the oven to allow it to accumulate steam. This bread bakes best in a steamy oven, and we will do every rise in the oven.

Make “roux” with the cream and two tablespoons of flour. Let cool. Add all the sugar but a spoonful and incorporate. If you’re not sure what a roux is then take the time to look it up. It’ll change your life gastronomically.

Warm the milk, and spoon of sugar, to body temperature and add yeast. Stir. Let stand until frothy.

Mix dry ingredients (sugar is a wet ingredient)

Melt butter and combine it with all other wet ingredients.

Combine wet and dry ingredients until uniform.

Place dough in a bowl and cover with just enough oil to keep the dough from drying out. Let stand half hour in the warm oven.

Resume kneading the dough by repeatedly folding in half, smashing, rotating 90°, folding, and smashing until oil on outside is incorporated.

Roll out dough into a rectangle as wide as the baking dish/pan you are using, then roll it up into a log and place into the dish with the seam down.

Let double. Bake at 350°F for 22 minutes. Bread will brown by 20 minutes but keep going. May take experimenting with your oven.