Maple Milk Bread

1. Prepare the Tangzhong

In a medium pot over medium heat, whisk together a half cup of bread flour with a cup of whole milk. Keep stirring until the mixture thickens, about 2 to 3 minutes, until it reaches a mashed potato-like consistency.

2. Combine Main Dough Ingredients

In a large pot, combine the tangzhong with four cups of bread flour, a cup of pure maple syrup, one whole egg, kosher salt, and active dry yeast. Add in the heavy cream and mix until a cohesive dough forms. Let the dough rise in a warm spot until it has doubled in size, which could take 1 to 2 hours.

3. Knead the Bread Dough

Sprinkle a little extra bread flour onto a clean work surface and knead the dough by hand for about 5 to 7 minutes until it forms a smooth ball. Alternatively, use a stand mixer with a dough hook on a low setting for about 15 minutes.

4. Proof the Shaped Dough

Shape the dough to fit a greased 9-by-5-inch loaf pan and let it proof, covered with a kitchen towel, for another 1.5 to 2.5 hours, until it has risen about an inch above the rim of the pan.

5. Bake the Bread

Bake the risen dough in a preheated 350-degree oven for 40 to 45 minutes. Check for a dark brown crust and an internal temperature between 185 and 190 degrees using an instant-read thermometer.

6. Cool and Serve

Allow the bread to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. Once cool, slice and enjoy.