Croissant Bread Loaf Recipe

Introduction

The Croissant Bread Loaf is a delightful twist on classic croissants, combining flaky layers with the convenience of a pull-apart loaf. This recipe yields a tender, buttery bread perfect for breakfast or an indulgent snack.

Ingredients

• 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
• 3/4 cup salted butter, slightly softened
• 1 large egg
• 1 tablespoon water

Instructions

1. Step 1: Prepare the dough by whisking the warm milk, yeast, and sugar in a medium bowl. Let the mixture sit for about 5 minutes until frothy. Add salt, softened butter, and 2 cups of flour. Mix on medium speed for 2 minutes. Gradually add the remaining flour, mixing on low speed until a soft dough forms. Knead the dough for about 5 minutes on a floured surface.
2. Step 2: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1.5 to 2 hours until doubled in size.
3. Step 3: Flatten the risen dough into a 10×14 inch rectangle and refrigerate for 20 minutes. Cut the softened butter into 1/4 inch slices and place them evenly on the chilled dough.
4. Step 4: Fold the dough over the butter, rotate it 90 degrees, roll out to a 9×12 inch rectangle, and perform a letter fold. Refrigerate for 20 minutes. Repeat this lamination process two more times for a total of three laminations.
5. Step 5: Roll out the dough to a 9×12 inch rectangle, then roll it tightly like a jelly roll. Cut the roll into five even pieces.
6. Step 6: Place the rolls seam side down in a greased 9×5 inch loaf pan. Cover and let them rise for 45 to 60 minutes.
7. Step 7: Preheat the oven to 350°F. Whisk the egg and water to make an egg wash and brush it over the tops of the rolls. Bake the loaf for 1 hour, tenting with foil after 25 minutes to prevent over-browning.
8. Step 8: Let the loaf cool in the pan for 30 minutes before transferring it to a wire rack to cool for an additional 15 minutes.

Tips & Variations

• Make sure the milk is not too hot when activating the yeast to avoid killing it; around 110°F is ideal.
• Use cold butter for lamination to create distinct, flaky layers.
• For extra flavor, try brushing the rolls with a bit of honey or sprinkling coarse sugar before baking.
• Substitute part of the all-purpose flour with bread flour for a chewier texture.

Storage

Store the croissant bread loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to two days. For longer storage, freeze slices in a sealed bag for up to one month. Reheat gently in a toaster or oven to restore flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just dissolve it in the warm milk and sugar mixture and let it sit until frothy before proceeding with the recipe.

Can I make the dough ahead of time?

Absolutely. After the first rise, you can refrigerate the dough overnight. Allow it to come to room temperature before continuing with the laminations and shaping.

Croissant Bread Loaf Recipe

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This Croissant Bread Loaf recipe combines the flaky layers of croissants with the convenience of a bread loaf. Featuring a soft yeast dough enriched with butter and milk, it undergoes multiple laminations to create the distinct buttery layers. Perfect for breakfast or as a decadent snack, this loaf bakes to a golden crust with a tender, flaky interior reminiscent of classic French pastries.

• Author: Elias
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 4 hours 30 minutes
• Yield: 1 loaf (5 rolls) 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough Ingredients

• 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 (for lamination)

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 sit for about 5 minutes until frothy. Add salt, softened butter, and 2 cups of flour. Mix on medium speed for 2 minutes. Gradually add remaining flour, mixing on low speed until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
2. Let the dough rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1.5 to 2 hours until doubled in size.
3. Prepare for lamination: Flatten the risen dough and shape it into a 10×14-inch rectangle. Refrigerate the dough for 20 minutes to chill it slightly.
4. First lamination: Cut the softened butter into 1/4 inch slices and evenly distribute it over the chilled dough rectangle. Fold the dough over the butter to encase it completely, then rotate the dough 90 degrees. Roll out to a 9×12 inch rectangle and perform a letter fold (fold the dough into thirds like a letter). Refrigerate for 20 minutes. Repeat this lamination process two more times for a total of three laminations, chilling between each fold.
5. Shape the loaf: After the final lamination, roll out the dough to a 9×12 inch rectangle. Roll the dough tightly into a jelly roll shape and cut into five even rolls.
6. Second rise: Place the rolls seam side down in a greased 9×5 inch loaf pan. Cover loosely and allow them to rise for 45 to 60 minutes until puffy.
7. Baking: Preheat the oven to 350°F (175°C). In a small bowl, whisk together the egg and water to create an egg wash. Brush the tops of the rolls with the egg wash. Bake the loaf for 1 hour, tenting the pan with aluminum foil after 25 minutes to prevent over-browning.
8. Cooling: Remove the loaf from the oven and let it cool in the pan for 30 minutes. Then transfer the loaf to a wire rack to cool for an additional 15 minutes before slicing.

Notes

• Ensure the milk is warmed to about 110°F to activate the yeast properly without killing it.
• Keep the butter chilled during lamination to achieve flaky layers; if the dough gets too warm, refrigerate before continuing.
• The egg wash helps develop a shiny, golden crust—avoid skipping this step.
• Tent with foil during baking after 25 minutes to prevent the crust from becoming too dark.
• This bread loaf is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• Additional laminations can increase flakiness but may require more chilling time.

Keywords: croissant bread loaf, laminated bread, yeasted bread, flaky bread, French bread, homemade croissant loaf