• 2/3 cup heavy cream, warm (to 95°F/35°C)
  • 1 cup whole milk, warm (to 95°F/35°C)
  • 1 tbsp instant yeast
  • 1 egg
  • 1/3 cup granulated sugar
  • ½ cup cake flour
  • 3 ½ cups bread flour
  • 2 tsp salt
  • 1 cup unsalted Ontario butter, plus more for greasing pans at room temperature
  • 2 tbsp honey
  • 1 tsp orange zest


Milk Bread Instructions:

  • Preheat oven to 350°F (180°C)
  • Place the cream, milk, sugar and yeast in a small bowl, mix and let stand for 10 minutes.
  • In a stand mixer bowl, place the cake flour, bread flour, salt, and 1 whole egg, then add the cream yeast mixture. Mix dough for 15 minutes. Cover the dough with a damp towel and let rest for 1 hour or until the dough is double in size.
  • Grease two standard loaf pans on all sides with butter.
  • On a lightly floured surface, turn out the dough and cut it in half. Then, cut each half into 3 equally-sized pieces. Roll each piece into a ball. Place 3 balls into each loaf pan.
  • Cover the pans and let the dough proof (rest) for another hour or until doubled in size.
  • Brush the risen dough with egg wash.
  • Bake the loaves for 23-25 minutes.  Allow to cool before removing from pans.

Honey Butter Instructions:

  • In a small bowl, stir together butter, honey and orange zest until blended.
  • Place butter in an airtight container and refrigerate. Use within 2 weeks.

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