Name: Croissant Bread Loaf Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 4 h
Cuisine: French
Ingredients: 1 cup whole milk, warmed to about 110°F; 2 and 1/4 teaspoons instant or active dry yeast; 3 tablespoons granulated sugar; 1 and 1/4 teaspoons salt; 3 tablespoons unsalted or salted butter, softened; 3 cups all-purpose flour, plus more as needed; 3/4 cup salted butter, slightly softened, sliced into 1/4 inch pieces; 1 large egg; 1 tablespoon water

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Introduction

Enjoy the rich, flaky layers of a croissant in the form of a comforting bread loaf. This Croissant Bread Loaf combines the buttery, tender crumb of classic croissants with the ease of slicing and serving like a regular loaf. Perfect for breakfast or an indulgent snack.

A close-up view of a croissant cut in half, showing about 10 visible layers of thin, flaky, golden-brown crust on the outside, transitioning to light cream-colored, soft, and airy layers inside. The croissant has a shiny, slightly glossy top with a textured crust that looks crisp. It rests on a light wooden surface with a few white flour specks scattered around. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole milk, warmed to about 110°F
2 and 1/4 teaspoons instant or active dry yeast
3 tablespoons granulated sugar
1 and 1/4 teaspoons salt
3 tablespoons unsalted or salted butter, softened
3 cups all-purpose flour, plus more as needed
3/4 cup salted butter, slightly softened
1 large egg
1 tablespoon water

Instructions

Step 1: In a medium bowl, whisk together the warm milk, yeast, and sugar. Let sit for about 5 minutes until frothy.
Step 2: Add salt, softened butter, and 2 cups of flour to the yeast mixture. Mix on medium speed for 2 minutes.
Step 3: Gradually add the remaining flour, mixing on low speed until a soft dough forms. Knead the dough for about 5 minutes on a floured surface.
Step 4: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1.5 to 2 hours until doubled in size.
Step 5: Flatten the risen dough and shape it into a 10×14 inch rectangle. Refrigerate for 20 minutes.
Step 6: Cut the softened butter into 1/4 inch slices and place them evenly on the chilled dough rectangle.
Step 7: Fold the dough over the butter, rotate 90 degrees, roll out to a 9×12 inch rectangle, and perform a letter fold. Refrigerate for 20 minutes. Repeat this lamination process two more times for a total of three laminations.
Step 8: Roll out the dough to a 9×12 inch rectangle, roll tightly like a jelly roll, and cut into five even rolls.
Step 9: Place the rolls seam side down in a greased 9×5 inch loaf pan, cover, and let them rise for 45 to 60 minutes.
Step 10: Preheat the oven to 350°F. Brush the tops of the rolls with an egg wash made by whisking the egg with water, and bake for 1 hour, tenting with foil after 25 minutes to prevent excessive browning.
Step 11: Let the loaf cool in the pan for 30 minutes before removing it to cool on a wire rack for an additional 15 minutes.

Tips & Variations

Use salted butter for both dough and lamination for a richer flavor, or unsalted butter if you prefer more control over salt.
Ensure your milk is warmed to about 110°F to activate the yeast without killing it.
For a sweeter variation, brush the baked loaf with honey butter while still warm.
Try adding cinnamon or chocolate chips before the final roll for a flavorful twist.

Storage

Store the croissant bread loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze the loaf wrapped in plastic and foil for up to 1 month. Reheat by warming slices in a toaster oven or conventional oven at 300°F for 5 to 10 minutes to restore flakiness.

How to Serve

A close-up image of a sliced croissant resting on a wooden board with a few scattered white flour specks. The croissant reveals many thin, soft, and light yellow layers inside, with a shiny, golden-brown crust on top that looks crisp and flaky. In the blurred background, a white bowl filled with soft white cream and a whisk is visible, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use either instant or active dry yeast. If using instant yeast, you can mix it directly with the flour without proofing. For active dry yeast, proof it in warm milk with sugar until frothy.

Why do I need to laminate the dough multiple times?

Laminating the dough by folding and rolling creates thin layers of dough and butter, which gives the bread its characteristic flaky texture similar to croissants.