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Croissant Bread Loaf Recipe

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4.4 from 140 reviews

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/croissant-bread-loaf-recipe/