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1
Heat the milk and heavy cream until warm to the touch.
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2
Put the bread flour in a bowl.
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3
Add salt, yeast and sugar (keeping the salt away from the other two).
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4
Pour the milk on the yeast.
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5
Mix with a rubber spatula and transfer the mixture on to a work surface.
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6
Knead with the lower part of your palm (near your wrist), rubbing the dough from closest to you and stretch out.
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7
It will be sticky for a while, but it will clump up eventually.
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8
(The picture doesn't look good but...)
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9
When it clumps, pour the canola oil on the dough and rub with both of your hands.
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10
The dough will absorb the oil after a while.
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11
When the dough has absorbed the oil, repeat the process of rubbing the dough a few times.
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12
Use your wrist, pound the dough onto the work space and then fold it into half, pound the dough again and fold it into half.
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13
Repeat the pounding and folding process a few times.
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14
When the surface of the dough becomes smooth, roll the dough into a ball while pulling and tucking the surface in.
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15
(Don't let go of the dough when you are pounding it.
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16
Pound the dough like you are stretching it.)
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17
Cover the bowl with the dough using a shower cap.
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18
Let it sit for the 1st proofing in a warm place until the dough doubles in size.
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19
I recommend keeping it by a window that gets a lot of sun or in a car.
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20
When the dough has risen, coat your finger with flour and do the finger check.
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21
If you poke a hole in the dough but it closes up soon after you take your finger out, let it sit a little bit more.
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22
Gently punch down the dough and divide it into 3 portions using a bench scraper.
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23
Tuck the cut ends in and roll into balls.
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24
Let it sit for 15 minutes, making sure that it doesn't dry out.
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25
Roll out the dough out and fold into thirds.
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26
Seal the joint parts well using your finger.
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27
(You can roll the dough any way you like.)
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28
Line the balls of dough in the pan as shown, with one in the center and two on the ends.
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29
If you want to give the bread a rounded top, let the dough rise to 1 to 2 cm higher than the mold.
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30
If you want the bread to be a square shape on top, let the dough rise to 2 cm lower than the mold.
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31
Bake in a 360F/180C oven for 30 minutes.
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32
Cover with an aluminum foil if it starts to burn.
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33
Cheese Bread Shape the dough into balls and make a cross cut using scissors.
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34
Top with pizza cheese in the cut and bake.
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35
Braided bread with sausages.
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36
Brown Sugar Bread When you roll out the dough after the 1st proofing, sprinkle some brown sugar and roll, then let it sit for the 2nd proofing.
