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.
Ingredients
Scale
- 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)
Instructions
- 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.
- Place dough in greased bowl, cover, and let rise 1.5–2 hours until nearly doubled.
- Punch down dough, flatten to 10×14-inch rectangle, and refrigerate 20 minutes.
- 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.
- Repeat rolling and folding two more times, refrigerating 20 minutes after each set.
- Roll into 9×12-inch rectangle, then roll into a log. Slice into 5 rolls and arrange in greased 9×5-inch loaf pan.
- Cover and let rise 45–60 minutes until puffy.
- 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.
- 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