Croissant Bread Loaf

There are certain bakes that feel like a love letter to your kitchen, and this Croissant Bread Loaf is one of them. I remember the first time I made it—it was a rainy Saturday in Texas, and I wanted to bring a little French bakery magic to my family’s breakfast table. The smell of butter and yeast filled the air, and when I pulled the golden loaf from the oven, my kids gathered around as if we’d just brought home treasure.

Croissants are beautiful but time-consuming. Croissant bread takes those same buttery layers and turns them into something you can slice, toast, and savor every day. It’s bakery indulgence, made a little more approachable.

What Is Croissant Bread?

Croissant bread is exactly what it sounds like: buttery, flaky croissant dough baked in a loaf pan. Instead of shaping individual pastries, the laminated dough is rolled, cut, and proofed in a pan until it rises into a golden, pull-apart bread. The result? A loaf that smells like croissants but slices like sandwich bread.

Why You’ll Love This Croissant Bread Loaf

• Buttery & rich – Layers of salted butter give it that French bakery flavor.
• Flaky yet tender – Crisp crust with soft, airy crumb inside.
• Versatile – Perfect for French toast, grilled cheese, or just warm with jam.
• Show-stopping – Looks like it came straight from a boulangerie.
• Family-pleasing – Sliceable, shareable, and irresistible.

Tips for the Best Croissant Bread

• Use butter and dough at the same temperature (around 60°F) so they laminate easily.
• Keep to the chilling times—20 minutes between folds. Too long, and the dough over-proofs.
• Don’t panic if butter peeks through—just dust with flour and keep going.
• Tent the loaf with foil halfway through baking to prevent over-browning.
• Always cool before slicing, or the layers will collapse.

Ingredients

For the Dough

• 1 cup (240ml) whole milk, warmed (110°F)
• 2 ¼ tsp (7g) instant or active dry yeast
• 3 tbsp (38g) granulated sugar
• 1 ¼ tsp salt
• 3 tbsp (43g) unsalted butter, softened
• 3 cups (375g) all-purpose flour

For Lamination

• ¾ cup (170g) salted butter, slightly softened

For Egg Wash

• 1 large egg
• 1 tbsp (15ml) water

Step-by-Step Instructions

1. Prepare Dough
   Mix warm milk, yeast, and sugar. Let foam. Add salt, butter, and 2 cups flour. Mix, then add remaining flour. Knead 5 minutes until smooth and elastic.
2. First Rise
   Place dough in greased bowl, cover, and let rise 1.5–2 hours until nearly doubled.
3. First Chill
   Punch down dough, flatten to 10×14-inch rectangle, and refrigerate 20 minutes.
4. First Lamination
   Place butter slices down the center third of dough. Fold like a business letter. Roll into 9×12-inch rectangle, fold again, and refrigerate 20 minutes.
5. Second & Third Laminations
   Repeat rolling and folding twice, refrigerating 20 minutes after the set.
6. Final Lamination & Shape
   Roll into 9×12-inch rectangle, then roll into a log. Slice into 5 rolls and arrange in greased 9×5-inch loaf pan.
7. Second Rise
   Cover and let rise 45–60 minutes until puffy.
8. Bake
   Brush with egg wash. Bake at 350°F for 1 hour, tenting foil after 25 minutes. Bread is done at 195°F internal temp.
9. Cool & Serve
   Cool 30 minutes in pan, then 15 minutes on rack before slicing.

You Must Know

• Lamination creates steam, which puffs up the flaky layers.
• Cooling time is crucial—slice too soon and it falls apart.
• Every loaf looks different—don’t worry, the flavor is always golden.

Storing & Freezing

• Room temperature: 3 days covered.
• Fridge: 1 week.
• Freezer: Up to 3 months. Thaw overnight and warm before serving.

Tools You’ll Need

• Stand mixer (or strong arms + wooden spoon)
• Rolling pin
• Silicone baking mat
• 9×5-inch loaf pan
• Pastry brush
• Instant-read thermometer

FAQs

What is a croissant loaf?
It’s croissant dough baked as a loaf, buttery and flaky like croissants, but sliceable like bread.

Does Costco sell croissant loaf bread?
Some locations have sold versions of it, but it varies by region.

Is croissant bread healthier than regular bread?
No—it’s richer and more buttery than sandwich bread. Think indulgence, not health food.

What is croissant bread good for?
Toast with jam, French toast, grilled cheese, sandwiches, or enjoyed plain.

Conclusion

Croissant Bread Loaf is more than just bread—it’s a little piece of bakery magic you can bring to your own kitchen. The golden crust, the tender flaky layers, and the rich buttery aroma remind me of mornings in Paris, even though I’m right here in Texas with my family gathered around the table.

I still remember the first time I sliced into it—the knife cracked through the crust, and the inside revealed those delicate, buttery layers that made my kids’ eyes widen in awe. We toasted thick slices, spread them with jam, and sat around the table as if we were in a French café. That’s the power of recipes like this—they don’t just feed us, they transport us.

Whether you bake this for a special brunch, turn it into the most decadent French toast, or simply enjoy it warm with a pat of butter, Croissant Bread Loaf is one of those recipes you’ll come back to whenever you want to make breakfast (or dessert) unforgettable. Because sometimes, the best way to show love is by sharing something beautiful, one slice at a time.

Croissant Bread Loaf

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• Author: Kelly Merritt
• Total Time: 240
• Yield: 1 loaf 1x
• Diet: Vegetarian

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Description

Croissant Bread Loaf is buttery, flaky, and layered just like a French croissant, but baked into a sliceable loaf. Perfect for French toast, grilled cheese, or warm with jam.

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Ingredients

Scale 1x2x3x

• 1 cup (240ml) whole milk, warmed to 110°F
• 2 1/4 tsp (7g) instant or active dry yeast
• 3 tbsp (38g) granulated sugar
• 1 1/4 tsp salt
• 3 tbsp (43g) unsalted butter, softened
• 3 cups (375g) all-purpose flour
• 3/4 cup (170g) salted butter, slightly softened (for lamination)
• 1 large egg + 1 tbsp water (egg wash)

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Instructions

1. Mix warm milk, yeast, and sugar. Let foam. Add salt, butter, and 2 cups flour. Mix, then add remaining flour. Knead 5 minutes until smooth and elastic.
2. Place dough in greased bowl, cover, and let rise 1.5–2 hours until nearly doubled.
3. Punch down dough, flatten to 10×14-inch rectangle, and refrigerate 20 minutes.
4. Place butter slices down the center third of dough. Fold like a business letter. Roll into 9×12-inch rectangle, fold again, and refrigerate 20 minutes.
5. Repeat rolling and folding two more times, refrigerating 20 minutes after each set.
6. Roll into 9×12-inch rectangle, then roll into a log. Slice into 5 rolls and arrange in greased 9×5-inch loaf pan.
7. Cover and let rise 45–60 minutes until puffy.
8. Brush with egg wash. Bake at 350°F for 1 hour, tenting with foil after 25 minutes. Bread is done at 195°F internal temp.
9. Cool 30 minutes in pan, then 15 minutes on rack before slicing.

Notes

Store Croissant Bread Loaf at room temperature for up to 3 days, in the fridge for 1 week, or freeze for 3 months. Thaw overnight and warm before serving for best texture.

• Prep Time: 40
• Cook Time: 60
• Category: Bread
• Method: Baked
• Cuisine: French

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 5g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 45mg

Keywords: croissant bread loaf, laminated bread, buttery bread, croissant loaf recipe

Kelly Merritt