Homemade Italian Cream Bread

Bread on a blue napkin with two slices cut.

5 from 1 vote

This homemade Italian cream bread recipe is soft, fluffy and rich in taste from heavy whipping cream. Enjoy a slice fresh from the oven.

Prep Time30

Cook Time30

Rising Time3 30

Total Time4 30

Course: Appetizer, Breakfast, Brunch, Snack

Cuisine: Italian

Servings: loaf

Calories: 1659kcal

Author: Rosemary Molloy

Ingredients

¼ cup + 1¼ tablespoons milk whole/heavy (lukewarm) (80 g total, if you double the recipe then double this amount)
3 teaspoons granulated sugar (divided)
1¼ teaspoon active dry yeast
⅔ cup cream whole, heavy or whipping cream at least 30% fat content (lukewarm)
2¼ cups +2½ tablespoons bread flour (or 0 Italian flour) (300 g total, if you double the recipe then double this amount)
1 teaspoon salt

US Customary - Metric

Instructions

In the stand mixer add the milk and one teaspoon of sugar, combine, sprinkle the yeast on top and let sit 10 minutes. Stir to combine.
Add the cream, remaining sugar and flour, start to knead 2-3 minutes, then add the salt and knead for 10 minutes, the dough should be soft, elastic and compact and a little bit tacky.
Move the dough to a flat surface and form into a ball. Place in a lightly greased bowl, cover and let rise in a warm draft free area until doubled in bulk, approximately 2 hours.
Again move the dough to a lightly floured flat surface and form into 3 even balls (approximately 180 grams each). Place in a greased or sprayed 8-9 inch loaf pan, cover and let rise in a warm draft free area until doubled in bulk, approximately 1-2 hours.
Pre-heat the oven to 350F/180C.
Brush the dough with milk and bake for approximately 30 minutes or until baked through. Move immediately to a wire rack to cool completely before slicing. Enjoy!

Notes

How to tell when bread is done baking?

Bread is baked when the internal temperature reaches 190°F. Either insert a digital thermometer into the bottom of the loaf to check or if the bread sounds hollow on the bottom when you give it a slight knock, this also means that it is finished baking.

Storage

Store: Store at room temperature in a airtight bag for 1-2 days

Freeze: For longer storage, you can store cream bread in slices or as a whole loaf. Cool completely then wrap loaf in plastic wrap then foil and store for up to 3 months. Thaw wrapped at room temperature and enjoy.

Nutrition