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1
Put the bread flour in a bowl.
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2
Add sugar and yeast on the side closest to you, and salt on the opposite site.
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3
Combine milk and heavy cream and once it becomes a bit warmer pour it over the yeast.
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4
Mix the moistened section of the dough with your index finger.
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5
Once the yeast starts to bubble, mix everything together.
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6
Once the dough is no longer powdery, take it out of the bowl and knead it on the counter (press it forward with your palms).
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7
After kneading for about 10 minutes, add the margarine and knead it some more (at first the margarine will break up into chunks but if you continue to firmly knead the margarine will blend in and make the dough shiny).
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8
Once finished kneading, round the dough into a smooth ball.
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9
Make sure the bottom of the dough is firmly closed and place it in a bowl.
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10
Cover the bowl with saran wrap and a wet paper towels, and let the dough rise (place it in the oven for 50 minutes at 40C using the oven's fermentation setting, or during summer you can just leave it out at room temperature).
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11
After the first rise, punch down the dough and then roll it into a ball again.
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12
Cover the bowl with saran wrap and a wet paper towels again and let the dough rest for 15 minutes.
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13
After letting the bread rest, roll it out into a rectangle, then roll that up from the edge that's closest to you.
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14
Once you're done rolling make sure to seal the seam firmly.
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15
Note, now coat the mold with shortening.
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16
Place the dough in the mold and close it.
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17
Place a wet paper towel on top and it's time to let the dough rise for a second time.
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18
Place in the oven for 40~50 minutes at 40C using the oven's proofing setting (let it rise so it fills about 80% of the mold).
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19
This is after the second rising.
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20
Once it looks like this, preheat the oven to 220C.
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21
Bake the bread for 30 minutes in the oven at 220C (flip it over after 20 minutes) and it's done.
