Name: Homemade Italian Cream Bread Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Cuisine: Italian
Ingredients: ¼ cup + 1¼ tablespoons whole or heavy milk, lukewarm (80 g total); ⅔ cup whole heavy or whipping cream (at least 30% fat), lukewarm; 3 teaspoons granulated sugar, divided; 2¼ cups + 2½ tablespoons bread flour (Italian 0 flour preferred); 1¼ teaspoon active dry yeast; 1 teaspoon salt

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Introduction

This Homemade Italian Cream Bread is wonderfully soft and tender, enriched with cream and milk for a rich texture. It’s perfect for sandwiches or simply enjoying with butter. Making it from scratch is easier than you think and rewarding every time.

Three golden brown loaves of bread sit side by side on a blue and white patterned cloth, showing soft and slightly shiny crusts with smooth, rounded tops. The cloth is placed on a white marbled surface, and to the right side, there is an old knife with a rustic handle partially visible. The image focuses on the texture and warmth of the bread with a dark background that makes the loaves stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup + 1¼ tablespoons whole or heavy milk, lukewarm (approximately 80 g)
3 teaspoons granulated sugar, divided
1¼ teaspoons active dry yeast
⅔ cup whole, heavy, or whipping cream (at least 30% fat), lukewarm
2¼ cups + 2½ tablespoons bread flour (or 0 Italian flour)
1 teaspoon salt

Instructions

Step 1: In a stand mixer bowl, combine the lukewarm milk with 1 teaspoon of sugar. Sprinkle the yeast on top and let it sit for 10 minutes until foamy. Stir gently to combine.
Step 2: Add the lukewarm cream, remaining sugar, and bread flour to the yeast mixture. Begin kneading with the mixer for 2-3 minutes.
Step 3: Add the salt and continue kneading for about 10 minutes until the dough is soft, elastic, slightly tacky, and compact.
Step 4: Transfer the dough to a flat surface and shape it into a ball. Place it in a lightly greased bowl, cover, and let it rise in a warm, draft-free area until doubled in size, about 2 hours.
Step 5: Turn the risen dough onto a lightly floured surface and divide it into 3 even balls (around 180 grams each). Place them side by side in a greased 8-9 inch loaf pan, cover, and let rise again until doubled, about 1-2 hours.
Step 6: Preheat your oven to 350°F (180°C). Brush the top of the dough gently with milk. Bake for approximately 30 minutes or until the bread is cooked through and golden.
Step 7: Remove the bread from the oven and immediately transfer it to a wire rack to cool completely before slicing. Enjoy your creamy Italian bread!

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract or a tablespoon of sugar glaze after baking.
If you don’t have bread flour, use all-purpose flour but expect a slightly softer texture.
Make sure liquids are lukewarm, not hot, to activate the yeast properly without killing it.

Storage

Store the bread wrapped in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaf wrapped tightly and thaw at room temperature before slicing. Reheat slices briefly in a toaster or oven for a fresh-baked feel.

How to Serve

Three loaves of bread with a smooth, golden-brown crust are placed in a row on a white plate covered with a blue and white checked cloth, creating a cozy and fresh look. The loaves have a soft, slightly shiny texture on top and a firm, smooth surface on the sides. To the right of the plate, there is an old knife with a white handle resting gently. The background is a white marbled surface that adds a clean and simple feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use slightly less (about 1 teaspoon) and mix it directly with the dry ingredients without proofing in milk first.

What does cream add to the bread?

Cream enriches the dough, making the bread tender and giving it a soft crumb with a subtle richness that milk alone can’t achieve.