Combine flour and water in a saucepan.

Heat over medium-low heat, stirring until a gel forms.

Cool the gel.

Combine yeast with lukewarm milk to activate.

In a mixer bowl, combine dry ingredients (flour, sugar, salt).

In a separate bowl, combine yeast mixture, cooled gel, egg, powdered milk, and cream; whisk.

Pour wet ingredients into the dry ingredients' well in the mixer bowl.

Mix on low until dough starts to form.

Add butter, one tablespoon at a time, incorporating each addition.

Knead until the dough is stretchy.

Preheat oven to the lowest setting (150-170F), then turn off.

Knead by hand to form a slightly sticky ball.

Poke the dough; it should slowly bounce back.

Place dough back into the bowl.

Wet hand, sprinkle dough with water, and cover with plastic wrap.

Proof in the warm oven until doubled in volume.

Punch down the dough on a floured surface.

Line a loaf pan with parchment paper.

Preheat oven to the lowest setting, then turn off.

Form dough into a log and divide into 4 portions.

Roll each portion into a flat shape, then fold in thirds.

Flatten and roll up into a log.

Place logs in the prepared pan.

Cover with plastic wrap and proof in the oven.

Preheat oven to 350F.

Brush loaf with egg wash (egg and milk mixture).

Bake for 25-30 minutes, until golden brown and hollow-sounding when tapped.

Remove bread from pan and parchment paper immediately to cool.