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Croissant Bread Loaf Recipe

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★★★★★

4.6 from 64 reviews

This Croissant Bread Loaf combines the flaky, buttery layers of classic croissants with the convenience of a loaf, making it perfect for slicing and enjoying as a rich, tender bread. Through a process of laminating dough with butter and multiple folds, this recipe yields a deliciously soft interior with a slightly crisp, golden crust, ideal for breakfast sandwiches or simply with butter and jam.

Ingredients

Scale

Dough

  • 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

Butter Layer

  • 3/4 cup salted butter, slightly softened, sliced into 1/4 inch pieces

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Prepare the dough: In a medium bowl, whisk together the warm milk, yeast, and sugar. Let it sit for about 5 minutes until the mixture becomes frothy. Add salt, softened butter, and 2 cups of the 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 about 5 minutes until smooth.
  2. Let the dough rise: Place the dough in a greased bowl and cover it. Let it rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
  3. Prepare for lamination: Once risen, flatten the dough and shape it into a 10×14 inch rectangle. Refrigerate for 20 minutes. Meanwhile, slice the softened butter into 1/4 inch pieces and arrange them evenly over the chilled dough rectangle.
  4. First lamination: Fold the dough over the butter to encase it fully. Rotate the dough 90 degrees, roll it out to a 9×12 inch rectangle, then perform a letter fold (fold one third of the dough over the center, then fold the opposite third over that). Refrigerate for 20 minutes. Repeat this folding and chilling process two more times, for a total of three laminations.
  5. Shape the loaf: After the final lamination, roll out the dough to a 9×12 inch rectangle and roll it tightly like a jelly roll. Cut the rolled dough into five even rolls.
  6. Second rise: Place the rolls seam side down in a greased 9×5 inch loaf pan. Cover and let them rise for 45 to 60 minutes until puffed.
  7. Baking: Preheat the oven to 350°F (175°C). Whisk together the egg and water to make an egg wash, then brush the tops of the rolls. Bake for 1 hour, covering loosely with foil after 25 minutes to prevent over-browning.
  8. Cooling: Allow the loaf to cool in the pan for 30 minutes before removing it. Then transfer to a wire rack and let it cool for an additional 15 minutes before slicing and serving.

Notes

  • Ensure the milk is warm but not hot to activate the yeast properly without killing it.
  • Lamination is key to achieving the flaky layers typical of croissants; work quickly to prevent the butter from melting.
  • Use salted butter for the lamination to enhance flavor, but unsalted can be used if preferred; adjust salt accordingly.
  • Cover the dough adequately during rising phases to prevent drying out.
  • Storage: Keep the bread covered at room temperature for up to 2 days or freeze slices for longer storage.
  • For a shinier crust, an additional egg wash can be applied halfway through baking.

Keywords: Croissant Bread Loaf, Laminated Dough, Breakfast Bread, Flaky Bread, French Bakery Style

Find it online: https://deliciousdishspot.com/croissant-bread-loaf-recipe/