In a large mixing bowl, combine 4 cups of bread flour, 1/4 cup of sugar, 2 teaspoons of salt, and 2 teaspoons of instant yeast. Mix well.

In a separate bowl, combine 1 cup of whole milk, 1/2 cup of heavy cream, and 1 large egg. Whisk them together until well blended.

Gradually add the wet ingredients to the dry mix. Stir until a dough forms.

Transfer the dough to a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.

Once smooth, add 1/4 cup of softened unsalted butter to the dough. Knead until the butter is fully incorporated and the dough is soft and slightly sticky.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1.5 to 2 hours, or until doubled in size.

Once the dough has risen, punch it down gently to release air. Divide the dough into three equal portions, shaping each into a ball.

Place the three dough pieces into a greased loaf pan, cover again, and let rise for an additional 30-45 minutes.

Preheat your oven to 350°F (175°C).

Bake the bread for 30-35 minutes until golden brown and it sounds hollow when tapped on the bottom.

Remove the loaf from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.