Ingredients:

4 1/2 cups bread flour

1/2 cup all-purpose flour
250ml milk
190ml whipping cream
1 large egg
2 Tbsp milk powder
4Tbsp fine sugar
3 tsp dry yeast
1/2 Tbsp salt

Method:

Grease 2 bread tin.

Put milk, whipping cream, egg, flour, milk powder, salt, sugar and yeast into the
bread machine. Set to Dough function. After the dough has finished its kneading
cycle, let it proof inside the machine for 45-50 minutes or till it is double in
size.

Remove from the pan and divide dough into 4 equal portions and shape into a ball.

On a lightly floured surface, flatten the ball and roll out in a rectangle shape.
Roll it up again tightly like swiss roll.

Put it in the greased bread tin. Repeat with the second ball. ( Put 2 balls into a
bread tin)

Set aside and let it proof for about 1 hr or till it rises till it fills up about
75% of the bread tin.

Bake at 190 degree Celsius for about 50-55 minutes if you cover the cake tin. If
you do not cover the cake tin, 40 minutes of baking time is enough.

Cooks Note:

If you do not have a bread machine, mix the dry ingredients with wet ingredients
and knead on medium speed with a stand mixer until the dough is smooth, non sticky,
and elastic.