Description

This Croissant Bread Loaf recipe combines the rich, flaky layers of classic croissants with the convenience of a loaf form. Made with a yeast-leavened, buttery dough and layered with salted butter, this bread offers a tender crumb and buttery flavor perfect for breakfast, brunch, or a special snack. The process includes a multi-step dough preparation and lamination technique to mimic croissant layers without the individual shaping or folds, resulting in a soft, buttery loaf with a golden crust.

Ingredients

Scale

Dough Ingredients

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

Lamination Butter

3/4 cup (12 Tbsp; 170g) salted butter, slightly softened

Egg Wash

1 large egg, cold or room temperature
1 Tablespoon (15ml) water

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Instructions

Prepare Equipment and Read Instructions: Watch the video tutorial and review the step-by-step photos for guidance. Make space in your refrigerator for a half sheet pan that will be used in later steps.
Activate Yeast: In the bowl of a stand mixer fitted with a dough hook, whisk together the warmed milk, yeast, and sugar. Cover and let sit for about 5 minutes, or until the mixture becomes foamy on top, indicating that the yeast is active. If mixing by hand, use a large bowl and proceed with stirring manually.
Mix Dough Ingredients: Add salt, softened butter pieces, and 2 cups (250g) of flour to the yeast mixture. Beat on medium speed for 2 minutes, scraping the bowl as needed. There will still be chunks of butter, which is normal. Then, add the remaining flour and continue beating on low speed until a soft dough develops that pulls away from the bowl sides. If the dough is very sticky, beat in 2 to 3 tablespoons more flour, but avoid adding too much.
Knead the Dough: Continue kneading the dough in the mixer for 5 additional minutes or knead by hand on a lightly floured surface for 5 minutes. The dough should remain soft but elastic. Use the windowpane test to check development: stretch a small piece of dough to see if light passes through without tearing. If necessary, add flour in teaspoon increments to manage stickiness but avoid drying out the dough.
First Rise: Place the kneaded dough in a large, lightly greased bowl, cover it snugly with plastic wrap or a damp towel, and let it rise at room temperature until doubled in size, about 1 to 1.5 hours. (This step replaces missing text inferred from typical bread-making procedures.)
Prepare for Laminating: Once risen, punch down the dough to release air. Roll the dough out on a lightly floured surface into a large rectangle approximately 12×20 inches. Spread the softened salted butter evenly over two-thirds of the dough. Fold the uncovered third over the middle section, then fold the buttered third over the top, like closing a letter. This lamination creates the layers typical of croissants.
Chill the Dough: Wrap the folded dough in plastic wrap and place it on a half baking sheet. Refrigerate the dough for at least 30 minutes to firm the butter and relax the gluten. This chilling step is essential for workable laminated dough.
Second Fold and Chill: Remove the dough from the refrigerator and roll it out again to the same size. Fold it into thirds once more, wrap it tightly, and return it to the refrigerator for another 30 minutes to chill.
Shape the Loaf: Roll the chilled dough into a rectangle slightly narrower and longer than your loaf pan. Starting from the short side, roll the dough tightly into a log. Place the rolled dough seam-side down into a greased loaf pan. Cover and proof at room temperature for about 1 to 1.5 hours, or until the loaf has nearly doubled in size.
Preheat Oven and Prepare Egg Wash: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the egg and water to make the egg wash. Brush the surface of the risen dough lightly with the egg wash to promote a golden crust during baking.
Bake the Loaf: Place the loaf pan on the middle rack of the preheated oven. Bake for approximately 50 to 60 minutes, or until the loaf turns deep golden brown and a toothpick inserted into the center comes out clean. If the top browns too fast, tent it loosely with aluminum foil toward the end of baking.
Cool and Serve: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing. This rest allows steam to escape, maintaining the bread’s soft texture and defined layers.

Notes

Use either instant yeast or active dry yeast; if using active dry yeast, proof it as described in Step 2.
Butter for lamination should be softened but still cool enough to spread easily without melting.
Do not over-flour the dough during kneading or rolling to keep the bread tender and flaky.
The layering and folding steps create the signature flaky texture of croissants in loaf form.
Allow sufficient rising and chilling time for best texture.
For easier handling, work with cold or room temperature egg for the wash.
Store the bread wrapped at room temperature for up to 2 days or freeze for longer storage.