If you've ever been to an Asian bakery, you've had milk bread. It's fluffy and light and stretchy and probably one of my favorite dessert-y breads. It's similar to challah but more moist and a bit more delicate.
I love making this because it's gorgeous and it's a fun dough to make. The dough is super soft and kneading it is pretty therapeutic.
2 tablespoons bread flour
6 tablespoons water
¼ cup heavy cream
¼ cup warm milk (110F)
1½ teaspoons dry active yeast
1 teaspoon + ¼ cup sugar
9 oz. bread flour (2 to 2½ cups)
1 teaspoon salt
2 tablespoons butter, room temperature
+ egg wash