In a small bowl combine the lukewarm milk, honey, yeast. Stir to dissolve. Allow to rest 5 minutes.
In a separate large bowl, whisk together the flour, sugar, and salt.
Tear the flour paste into small pieces and add to the dry mixture.
Add the yeast mixture and whipping cream. Mix into a shaggy dough.
Turn the dough out and knead (3-5 minutes) until the surface of the dough is smooth.
Flatten the dough and add the butter. Fold the edges over the butter and knead to incorporate.
Using cupped hands shape the dough into a ball with a tight skin.
Place the dough into a lightly oiled bowl and cover with plastic wrap. Place in a warm spot for 1 hour or until the dough doubles in volume.
Invert the dough on to a countertop and gently de-gas pressing it into a disk. Divide into 2 equal pieces.
Take one piece of dough and draw up the sides to form a parcel. Turn it over with the seam on the bottom and use cupped hands to shape it into a tight ball. Repeat with the remaining dough ball.
Cover loosely with plastic wrap or a damp towel and allow the dough to rest for 15 minutes.
While the dough is resting, use a pastry brush to butter the inside and lid of the loaf pan.
Use a rolling pin to de-gas the dough and roll into a 8-9" oval. Fold the sides of the dough allowing the edges to meet in the center. Gently roll the dough out again until it's ~11"-12".
Thin out the one of the short sides of the dough by pinching it out. At the opposite end, roll the dough up tightly. Pinch to seal.
Place the rolled dough seam side down into the buttered pan. Use the back of your knuckles to gently press the dough down.
Cover and allow to rise 1 hour or until doubled in size.
Preheat oven to 370˚F/190˚C.
Bake for 30-35 minutes.
Unmold from pan and allow to cool before slicing.