Pour 400ml milk and 50ml cream into a bowl. Add 45g sugar and 6g instant dry yeast, then stir to combine. If using active dry yeast, activate it in lukewarm milk for 5-10 minutes until frothy.

In a large bowl, add 600g bread flour, 5g salt, and 40g milk powder. Sift to keep the dough light. Slowly pour the yeast mixture into the dry ingredients and mix until a dough forms.

Knead by hand or with a machine until smooth and elastic (approximately 15 minutes by hand). Gradually incorporate 60g soft butter, a little at a time, until fully absorbed. Perform the windowpane test by stretching a small piece of dough; if it stretches thin without tearing, it's ready.

Place the dough in a greased bowl, cover with cling film or a cloth, and let it rise for about 1 hour or until doubled in size. Use the oven light or a bowl of warm water if your kitchen is cold.

Punch down the dough and divide into two equal pieces. Roll each piece into a loaf shape and place in greased loaf pans.

Cover the loaves and let them proof until they've doubled in size but still hold their shape when lightly pressed. Watch the dough carefully as proofing time depends on weather and kitchen conditions.

Preheat your oven to 170°C (340°F). Brush the tops with milk for a soft, golden shine or egg wash for a glossy finish. Bake for about 30 minutes until the loaves are golden brown.