Description
This recipe makes a delicious Croissant Bread Loaf with flaky layers and a rich buttery flavor.
Ingredients
Scale
- 1 cup whole milk, warmed to about 110°F (43°C)
- 2¼ teaspoons instant or active dry yeast
- 3 tablespoons granulated sugar
- 1¼ teaspoons salt
- 3 tablespoons butter, softened (unsalted or salted)
- 3 cups all-purpose flour, plus more as needed
- ¾ cup salted butter, slightly softened (for lamination)
- 1 large egg
- 1 tablespoon water
Instructions
- In a medium bowl, whisk together the warm milk, yeast, and sugar. Let sit for 5 minutes until frothy.
- Add salt, softened butter, and 2 cups of flour. Mix on medium speed for 2 minutes.
- Gradually add the remaining flour and mix on low speed until a soft dough forms.
- Transfer to a floured surface and knead for 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1½ to 2 hours, or until doubled in size.
- Gently flatten the dough and shape it into a 10×14-inch rectangle. Refrigerate for 20 minutes.
- Cut the butter into ¼-inch slices and arrange evenly over the chilled dough.
- Fold the dough over the butter to seal it inside. Rotate the dough 90 degrees, roll into a 9×12-inch rectangle, and fold like a letter.
- Refrigerate for 20 minutes.
- Repeat this rolling and folding process two more times (total of three laminations).
- Roll the dough into a 9×12-inch rectangle. Roll tightly like a jelly roll and cut into 5 equal pieces.
- Place rolls seam-side down in a greased 9×5-inch loaf pan.
- Cover and let rise for 45–60 minutes, until puffy.
- Preheat oven to 350°F (175°C).
- Whisk the egg with water and brush over the dough.
- Bake for 1 hour, tenting loosely with foil after 25 minutes to prevent over-browning.
- Cool in the pan for 30 minutes, then remove and cool on a wire rack for 15 minutes before slicing.
Notes
- For best results, use fresh yeast.
- Ensure butter is cold during lamination.
- Allow adequate time for rising.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Baked Goods
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Croissant Bread Loaf, Bread, Baking, French Bread