Japanese Super Soft Bread (using heavy cream)

250 gr bread flour

20 gram sugar

20 gram honey

4 gram salt

3 gram instant yeast

80 gram heavy cream

70 gram full cream milk

60 gram water

20 gram unsalted butter (softened)

Mix all ingredients together except butter. I used stand mixer, using the dough hook until well combined

Add in the butter and continue to mix (low speed) until the dough comes together and won’t stick to the wall of the bowl

Do the window pane stage test, when the dough is elastic and can be spread thinly without tearing/breaking

Once ready, put the dough in the bowl, cover with cling wrap/kitchen towel and let the dough rise until double in size (about 1 hour)

After the dough double in size, punch down the dough to release the air. Divide the dough into 4 equal sizes. Form each portion to a ball and rest the dough again for another 25 minutes

Layer the bread tin with cooking oil. After resting the dough for 25 minutes, flatten each dough using rolling pin, and shape it like a small log. Repeat for all 4 doughs. Let it rise for another 1 hour for 2nd proofing. No need to cover the tin first.

Cover the loaf tin. Preheat the oven to 190 celcius degree. Bake 15 minutes in 180 celcius degree, continue with another 15 minutes in 160 celcius degree or until the bread turn golden brown.

Remove the bread from the oven Brush the top of the bread with butter. Take it out from the loaf tin and let it cool on the rack completely before slicing.

Note: I used the rectangular tin with cover (silver colour in the photos but using loaf tin with cover is fine too. But probably you need to use 2 loaf tins)