In a small saucepan, combine the cream, milk, and sugar. Heat the mixture over medium heat until it reaches a simmer, stirring occasionally. Remove from heat and let cool to below 110°F.

Sprinkle the active dry yeast over the cooled liquid and allow it to bloom for 10-15 minutes, until the mixture becomes puffy. Instant yeast will puff up more quickly.

In the bowl of a stand mixer, mix the flour and salt to combine. Pour in the yeast mixture and knead with the dough hook on speed 2 for approximately 10 minutes, until the dough is smooth and elastic.

Transfer the dough to a floured or oiled surface, and shape it into a ball with floured or oiled hands.

Place the dough ball into an oiled bowl, cover with a cloth, and let it rise in a warm spot for 1-2 hours, or until it has doubled in size.

Turn the risen dough out onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a ball. Using a scale can help ensure uniformity, which promotes even rising and baking.

Prepare a loaf pan by greasing it and lining the bottom with parchment paper, leaving some overhang on the sides. Grease the parchment paper as well.

Arrange the dough balls in the prepared loaf pan. Let them rise in a warm place for another 1-2 hours, until they have doubled in size and become very puffy.

Preheat your oven to 350°F.

Beat the egg with a tablespoon of milk to create the egg wash. Alternatively, you can use just milk or cream if preferred.

Gently brush the egg or milk wash over the top of the risen dough, taking care not to deflate it.

Bake in the preheated oven for 24-25 minutes, until the top is a beautiful golden brown.

If you want a shiny, sweet finish, dissolve 1 teaspoon of sugar in 1 teaspoon of boiling water to make a simple syrup. Brush this syrup over the top of the bread immediately after it comes out of the oven.