Add cream, milk and sugar to a small saucepan and bring the mixture to a simmer over medium heat, stirring occasionally. Turn off the heat and let the mixture cool down to below 110°F.

Sprinkle active dry yeast over the liquid surface and let it bloom for 10-15 minutes, the mixture should puff up. If using instant yeast, the mixture will puff up much quicker.

Add the flour and salt to a stand mixer bowl and stir to distribute. Add the yeast mixture to the flour mixture and knead with the dough hook on speed 2 for about 10 minutes until the dough comes together.

Scrape the dough out of the mixing bowl onto a floured or oiled countertop. Use floured or oiled hands to shape the dough into a ball.

Place the dough ball into an oiled bowl, cover, and let rise in a warm place for 1-2 hours until at least double in size.

Dump the risen dough out onto a lightly flour countertop, divide into 8 equal portions and shape into balls. Use a scale in this step to ensure each portion is the exact same weight, this will help the bread rise and bake evenly.

Grease a loaf pan and line the bottom with a piece of parchment paper, allowing the excess to hang over the sides. Then grease the parchment paper as well.

Arrange the dough balls in the loaf pan and let it rise in a warm place for another 1-2 hours until at least double in size and very puffy.

Preheat the oven to 350°F.

Beat one egg with a tablespoon of milk to make egg wash. If you don’t want to use egg wash, you could use a little bit of milk or cream as the wash instead.

Lightly brush egg or milk wash all over the top of the dough. Be careful not to deflate the dough.

Bake at 350°F for 24-25 minutes until the top is golden brown.

Optional simple syrup: Dissolve 1 teaspoon of sugar in 1 teaspoon of boiling water to make a quick simple syrup. Immediately brush the top of the bread with simple syrup as soon as it comes out of the oven for extra shine and sweetness.