Description
This Croissant Bread Loaf recipe combines the flaky, buttery layers of classic croissants with the convenience of a loaf format. The dough is enriched with butter, sugar, and milk, then meticulously laminated with butter through multiple folds, creating delicate layers that bake into a golden, tender, and flavorful bread perfect for breakfast or snacks.
Ingredients
Dough
- 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
- 3 Tablespoons (38g) granulated sugar
- 1 and 1/4 teaspoons salt
- 3 Tablespoons (43g) unsalted or salted butter, softened to room temperature and cut into 3 equal pieces
- 3 cups (375g) all-purpose flour (spooned & leveled), plus more as needed and for lamination
Lamination Butter
- 3/4 cup (12 Tbsp; 170g) salted butter, slightly softened (for lamination)
Egg Wash
- 1 large egg, cold or room temperature
- 1 Tablespoon (15ml) water
Instructions
- Preliminary notes: Watch the video tutorial and review step-by-step photos before starting. Prepare space in your refrigerator to accommodate a half baking sheet for cooling and chilling steps.
- Prepare the dough: Whisk warm milk, yeast, and sugar in the mixer bowl with dough hook. Let sit 5 minutes until foamy. Add salt, butter, and 2 cups flour; beat medium speed 2 minutes, scraping bowl. Add remaining flour and beat low speed until soft dough forms, adding 2-3 tablespoons more flour if sticky.
- Knead the dough: Knead in mixer for 5 more minutes or by hand on a lightly floured surface. Aim for dough that’s soft, slightly tacky, and passes the windowpane test—stretchable without tearing.
- 1st rise: Grease a large bowl with oil. Place dough inside, turning to coat. Cover and let rise in a warm spot for 1.5–2 hours until nearly doubled.
- Flatten dough: Punch down dough and place on a floured or silicone mat-lined baking sheet. Gently flatten into a 10×14-inch rectangle. Cover and refrigerate for 20 minutes; do not extend chilling time.
- Prepare for lamination: Slice lamination butter into 1/4-inch thick slices and keep slightly softened but not too soft. Review tips for lamination: air bubbles ok, flour exposed butter, flip or rest dough if hard to roll, don’t extend refrigeration times.
- 1st lamination: Remove dough from fridge. Place butter slices down the center third of dough. Fold each side over butter like a business letter, pinch ends to seal, then roll to 9×12-inch rectangle. Fold again like a letter. Cover and refrigerate 20 minutes.
- 2nd and 3rd laminations: Repeat rolling and folding to 9×12-inch rectangles two more times, each followed by a 20-minute refrigeration.
- Final lamination and shaping: After last fold, roll dough to 9×12 inches twice more. Roll dough up from a 9-inch side tightly like a jelly roll. Cut roll into 5 even pieces.
- 2nd rise: Grease a 9×5-inch loaf pan. Place rolls, seam side down, in pan. Cover and let rise 45–60 minutes until slightly puffy.
- Preheat oven and apply egg wash: Preheat oven to 350°F (177°C). Whisk egg and water. Brush gently over the risen loaf.
- Bake: Bake loaf for 1 hour, tenting with foil after 25 minutes to prevent over-browning. Bread is done when internal temperature reaches 195°F (90°C).
- Cool: Remove from oven and cool in pan on wire rack for 30 minutes. Then run a knife around edges and transfer bread to rack to cool an additional 15 minutes before slicing.
- Storing & freezing: Store leftover bread covered at room temperature up to 3 days or refrigerated up to 1 week. Freeze for up to 3 months and thaw at room temperature or in refrigerator before warming.
Notes
- Use a silicone baking mat to make rolling and transferring dough easier and prevent slipping.
- Butter used for lamination should be slightly softened, not too soft, to ensure proper layering.
- Do not extend refrigeration times during lamination steps to avoid over-expansion of dough.
- Windowpane test helps determine if kneading is sufficient; dough should stretch thin without tearing.
- Tent with foil during baking to avoid over-browning while ensuring the loaf cooks through.
- Bread continues to cook slightly while cooling; allow cooling time before slicing to avoid crumbling.
