In the bowl of the stand mixer, mix together heavy cream, milk, honey and yeast to ensure all of the yeast is moistened.
Add salt and flour and mix with the bread hook attachment for 10 minutes.
Cover the bowl with a towel, and allow to rise for about 2 hours, or until about doubled.
After, split dough into two loaf pans. If desired, you can shape the dough into smaller rolls into the loaf pan or just as an entire loaf. Don't worry about deflating the dough. If making into a loaf, I like to roll out the dough flat, and then roll into a log before placing into the loaf pan.
Cover loaf pans with towel and allow to rise another hour.
Bake at 350F for 20 minutes, until the top is browned. After removing from the oven, brush the tops with extra honey for a shiny top.
Allow to cool slightly before serving.