By Bergy on October 06, 2004
Photo by Roxanne J.R.
Photo by Roxanne J.R.
"I have never tasted softer, crustier, perfect bread. He says it's the whipping cream that does it! Ted said that he often makes the dough places the four balls in the 2lb bread tin, butters the top, covers it with a cloth then places it in the fridge over night allowing 1 hour at room temperature to allow the final raising before baking. This recipe also makes wonderful buns just size them accordingly."
Serving Size: 1 (981 g)
Servings Per Recipe: 1
"I actually made this bread by hand and it turned out fabulous! I did just as the recipe said, mixed all the dry ingredients together and I heated the cream and water till warm, added it in and I let it rise two times. Once as a dough ball and another as the shaped loaves. I did bake them in mini loaf pans though and made a couple small rolls for another "food project." They all baked up perfectly, very crusty outside and soft and delicious inside. I wish I had more crust on this bread, it's so good! Thanks so much for sharing your recipe. Perfect snacking slices!"
"This bread is fantastic. Who cares how many calories is in that much cream??? Not me, this bread is way to awesome to care! Bergy, I just love all of your fantastic recipes. Thanks for making my family's (and many full friends) gastronomical adventures more yummy!"
"Bergy, I haven't made this yet, but it just sounds so, so, wonderful!!! I love the ingredients and so easy!! Thanks for posting!! Love, Becky"
"This bread has a wonderful flavor. The only change I made was that I used 2 1/4 teaspoon of yeast. I find that when I make bread with commercially made yeast, I rarely have good luck using less then 2 teaspoons of yeast. So I followed my instincts and wasn't sorry. The whipping cream gives a wonderful full rich flavor to the bread. I was really pleased. It was the perfect compliment to the Chili I served for dinner. Especially considering I usually serve Chili with cornbread! Great recipe Bergy!"
"Simply delish! So dense and soft. I think the dough would make excellent cinnamon rolls or sticky buns."
"This is the first bread I baked that my kids like it the most. Thank you so much and I am sharing this recipe with my friends too."
"Wow Bergy (and Ted)! These mini loaves are so delicious! I have actually had this recipe bookmarked to try since you posted it originally. I have a mini loaf stoneware pan that I used for this and it worked out perfectly! I had to add about 2 tablespoons more cream during the dough cycle because it was too dry, but after that I followed the recipe exactly. I put the 4 loaves in my stoneware and baked these as directed. The crust is so flaky and the inside of the bread is super soft! Delicious! Thanks for posting this delicious recipe Bergy! We will be making this time and time again! These are great because you can make a loaf for your family and share some with your neighbors (like I did!) Perfect!!"
" I love Ted. Ted made our Easter meal very special. Thanks, Ted."