Description
This Homemade Italian Cream Bread is a soft, tender loaf enriched with whole milk, cream, and a touch of sugar, creating a slightly sweet and delicious bread perfect for sandwiches or toasting. The bread features a delicate crumb and a golden crust, achieved through a slow rise and gentle baking process.
Ingredients
Scale
Liquid 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
Dry Ingredients
- 3 teaspoons granulated sugar, divided
- 2¼ cups + 2½ tablespoons bread flour (Italian 0 flour preferred)
- 1¼ teaspoon active dry yeast
- 1 teaspoon salt
Instructions
- Activate the yeast: In a stand mixer bowl, combine the lukewarm milk and 1 teaspoon of sugar. Sprinkle the active dry yeast over the surface and let it sit undisturbed for 10 minutes until it becomes frothy. Stir gently to combine.
- Mix and knead the dough: Add the lukewarm cream, remaining 2 teaspoons of sugar, and bread flour to the yeast mixture. Begin kneading with the mixer for 2-3 minutes. Then, add salt and continue kneading for 10 minutes until the dough is soft, elastic, compact, and slightly tacky to the touch.
- First rise: Transfer the dough onto a flat surface and shape it into a ball. Place the dough into a lightly greased bowl, cover it, and allow it to rise in a warm, draft-free environment until it doubles in bulk, about 2 hours.
- Shape and second rise: Punch down the risen dough, move it to a lightly floured surface, and divide it into three equal balls (approximately 180 grams each). Arrange these balls side by side in a greased or sprayed 8 to 9 inch loaf pan. Cover and let them rise again in a warm place until doubled, approximately 1 to 2 hours.
- Preheat oven: Set your oven to 350°F (180°C) to preheat while the dough completes its rise.
- Bake the bread: Brush the top of the dough balls lightly with milk to promote browning. Bake in the preheated oven for about 30 minutes or until the bread is baked through and golden.
- Cool: Remove the bread immediately from the loaf pan and transfer to a wire rack. Allow to cool completely before slicing for best texture and flavor. Enjoy your fresh Italian cream bread!
Notes
- Ensure the milk and cream are lukewarm (around 100°F or 37-40°C) to properly activate the yeast without killing it.
- If desired, lightly flour the surface when shaping the dough to prevent sticking.
- Do not over-knead; the dough should be tacky but not overly sticky.
- Be patient with the rising times; warm, draft-free conditions help the dough rise properly.
- Brush the top with milk before baking to achieve a lovely golden crust.
- Cool the bread completely before slicing to prevent gummy texture inside.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Italian cream bread, homemade bread, soft bread, sweet bread, enriched bread, baking bread
