To start, you need to activate the yeast. In a small bowl, combine warm milk and the active dry yeast. Let this sit for about 5-10 minutes until bubbly. This ensures your bread rises beautifully.

In a large mixing bowl, whisk together the flour, sugar, salt, and cardamom. These dry ingredients set the foundation for flavor and structure.

In a separate bowl, mix the warm milk-yeast mixture, cream, egg, and vanilla extract. Stir until well combined. This mixture will add moisture and richness.

Pour the wet ingredients into the bowl with the dry ingredients. Stir until a dough forms. If it seems too sticky, add a touch more flour. This dough should be soft but not overly tacky.

Transfer the dough to a lightly floured surface. Knead the dough for about 10 minutes or until it’s smooth and elastic. This helps develop gluten structure, ensuring your bread has the right texture.

Place the dough in a greased bowl. Cover it with a damp cloth and let it rise in a warm spot for 1-2 hours, or until doubled in size. This is where the magic happens!

After rising, punch down the dough to release air. Shape it into a loaf by folding it and tucking the edges underneath. Place the dough in a greased loaf pan.

Cover the loaf again with a cloth and let it rise for another 30-45 minutes. This second rise ensures the loaf is light and fluffy.

While waiting for the second rise, preheat your oven to 350°F (175°C). This ensures your bread cooks evenly.

Before placing the dough in the oven, brush the top with the egg glaze. This gives a lovely golden color. Bake for 30-35 minutes or until golden brown. It should sound hollow when tapped on the bottom.

Once baked, remove the bread from the pan and let it cool on a wire rack. Allowing it to cool fully helps maintain its moisture.