Sieve the flour into a mixing bowl. Put in sugar and instant yeast.

Pour whipping cream and milk into the bowl.

Start mixing with a spatula until combined.

Use your hands to knead the dough on a working table.

You can put in unsalted butter or coconut oil when the dry ingredients are all mixed.

Add the salt.

Knead until the dough is no longer sticky and the dough is elastic and smooth.

Knead for another 2-3 minutes.Transfer into a bowl. Cover with cling wrap. Let it ferment for up to one hour.

After one hour, deflate the dough.

Start shaping the dough. Weigh the dough and divide it evenly into two.

Roll flat into a rectangular shape. Fold the flat dough into the center like folding an envelope.

Roll the flat dough in one direction and seal tightly by pinching it.

Gently roll the bread to make it smooth and place it on a baking tray.

Cover with cling wrap.Let it double its size.

After the second fermentation, sieve some flour on top of the dough.

Score with a scoring knife with any pattern you like. Let it ferment for 10 minutes before baking.

Preheat the oven to 180°C.

Bake in the oven for 30 minutes or until the color turns golden brown.

Take it out from the oven and let it cool completely.

Slice the bread and enjoy!