This one was:

240g water (warm)

60g cream (warm

7g dry yeast

25g sugar

56g butter (room temperature)

1 tsp koser salt

430g bread flour

Put the water, cream, yeast and sugar in the mixer bowl stir and let the yeast do their thing for ten minutes or so.

Add the butter, salt and one cup flour, mix it with the paddle at low speed for a bit.

Scrape the sides of the bowl with a spatula and add another cup of flour, mix at medium speed for a minute or so.

Scrape the sides again, add remaining flour and mix until well combined.

Switch to the dough hook and knead for 8 minutes or so.

Oil and shape the dough, let double for an hour or two.

Flatten and roll into 8"x15" rectangle, and roll so it fits into a 5"x9" loaf pan.

Let rise an hour or until it’s about 25mm over the top of the pan.

Bake at 350f for 34 minutes, turning once mid-way.