Description
This Croissant Bread Loaf combines the flaky, buttery layers of a classic croissant with the convenience of a loaf form, perfect for slicing and serving as a rich breakfast bread or elegant snack. The dough undergoes traditional lamination techniques with multiple folds and chilling periods, resulting in a tender, layered texture baked to a golden finish.
Ingredients
Scale
Dough
- 3 cups all-purpose or bread flour
- 1 cup unsalted butter (plus extra for lamination)
- 1 cup warm milk
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water (for activating yeast)
Egg Wash
- 1 large egg (beaten)
Instructions
- Activate yeast: Combine warm water, sugar, and active dry yeast in a small bowl. Let the mixture sit at room temperature until it becomes frothy and bubbly, about 5–10 minutes, indicating the yeast is active.
- Mix and knead dough: In a large bowl, combine the flour, warm milk, melted butter, salt, and the activated yeast mixture. Mix until a shaggy dough forms, then knead on a floured surface or with a stand mixer for 8–10 minutes until the dough becomes smooth and elastic.
- First rise: Cover the dough with a clean towel or plastic wrap and let it rise in a warm spot until it has puffed up noticeably, about 45 minutes.
- Initial lamination: Roll the dough into a large rectangle. Grate frozen butter over one half of the dough rectangle. Fold the other half over the butter, then roll the dough out again and fold into thirds, similar to making a letter fold. Chill the dough for 30 minutes to firm up the butter layers.
- Repeat lamination: Repeat the rolling, folding into thirds, and chilling process 2–3 more times, chilling between each fold to develop the signature croissant layers.
- Shape the loaf: After the final fold and chill, roll out the laminated dough into a rectangle and fold it into a loaf shape. Place the dough into a greased loaf pan. Cover and let it proof until puffy and nearly doubled in size, approximately 1 to 1.5 hours.
- Prepare for baking: Preheat the oven to 400°F (200°C). Brush the top of the loaf with the beaten egg to give it a rich, glossy finish.
- Bake the loaf: Place the loaf in the oven and bake covered for 20 minutes to allow initial rise and steam. Then uncover and bake for an additional 20–25 minutes until the loaf is deeply golden brown and the internal temperature reaches 200°F (95°C).
- Cool and serve: Remove the bread from the oven and let it cool in the pan for 20–30 minutes before slicing. This resting step helps the layers set and makes slicing easier.
Notes
- Use cold, frozen butter for lamination to ensure flaky layers; softened butter will blend into the dough instead of layering.
- The total rising and chilling time accumulates to approximately 7 hours, so plan your preparation accordingly.
- Ensure the water used to activate yeast is warm but not hot, ideally around 105°F to 110°F, to avoid killing the yeast.
- For best results, allow the bread to cool fully before slicing to preserve the flaky texture.
- You can use bread flour for a chewier texture, or all-purpose flour for a more tender crumb.
