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Croissant Bread Loaf Recipe

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4.4 from 40 reviews

  • Author: Diane
  • Total Time: 6 hours 30 minutes
  • Yield: 1 loaf (about 5 rolls)

Description

This Croissant Bread Loaf recipe transforms the flaky, buttery layers of classic croissants into a delicious and elegant loaf of bread. Featuring a yeasted dough enriched with butter and sugar, the dough undergoes a lamination process where layers of butter are folded in to create a tender, flaky texture. Perfect for breakfasts, sandwiches, or as a decadent side, this loaf offers the irresistible taste and texture of croissants in a convenient loaf form.

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

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

Instructions

  1. Preliminary notes: Watch the video tutorial and use the step-by-step photos before you begin. Read all recipe instructions and notes carefully. Prepare refrigerator space for a half baking sheet to be used during lamination steps.
  2. Prepare the dough: Whisk the warm milk, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook. Cover and let sit for about 5 minutes until foamy. Add salt, butter, and 2 cups (250g) flour; beat on medium for 2 minutes, scraping bowl as needed. Add remaining flour, mix on low speed until a soft dough forms and pulls away from the bowl sides. Add up to 2-3 more tablespoons flour if too sticky, but avoid over-flouring.
  3. Knead the dough: Continue kneading in the mixer for an additional 5 minutes or knead by hand on a lightly floured surface for 5 minutes. Add small amounts of flour if overly sticky. The dough should be soft but slightly tacky. Perform the windowpane test to check gluten development; dough should stretch thin without tearing.
  4. First rise: Lightly grease a large bowl and place the dough inside, turning to coat in oil. Cover with foil, plastic wrap, or a towel and let rise in a warm spot for 1.5–2 hours until nearly doubled in size.
  5. Flatten dough and chill: Punch down dough and place on a silicone baking mat or parchment-lined baking sheet. Gently stretch into a 10×14-inch rectangle. Cover and chill in refrigerator for 20 minutes without extending this rest time.
  6. Prepare lamination butter: Slice the slightly softened salted butter into 1/4-inch thick slices. Keep butter firm enough to prevent over-softening during lamination.
  7. First lamination: Remove dough from fridge. Spread butter slices down the center third of the dough. Fold one edge of dough over butter, then fold the other edge on top, sealing the short ends. Rotate dough and roll it out into a 9×12-inch rectangle. Fold edges over like a business letter, cover, and refrigerate 20 minutes.
  8. Second and third laminations: Remove dough. Rotate so long edge is horizontal. Lightly flour and roll to 9×12 inches. Fold edges over like a letter. Rotate, roll again to 9×12 inches, and fold. Cover and refrigerate 20 minutes.
  9. Final lamination and shaping: Remove dough. Rotate and roll out to 9×12 inches, fold edges over. For the last fold, roll out again to 9×12 inches. Starting from a 9-inch side, roll dough tightly like a jelly roll. Place the log on a cutting board and cut into 5 even pieces.
  10. Second rise: Grease a 9×5-inch (23x13cm) loaf pan. Place rolls seam side down inside, cover tightly, and let rise for 45–60 minutes until slightly puffy.
  11. Preheat oven: Set oven to 350°F (177°C).
  12. Apply egg wash and bake: Whisk egg and water. Generously brush over risen loaf. Bake for 1 hour, loosely tent with foil after 25 minutes to prevent excess browning. The loaf is done when an instant-read thermometer reads 195°F (90°C) in the center.
  13. Cooling: Remove loaf pan and cool on a wire rack for 30 minutes in the pan. Run a knife around edges and remove bread from pan. Cool an additional 15 minutes on the rack before slicing. Bread will be delicate when warm and may deflate slightly upon cooling.
  14. Storage: Store leftover bread covered at room temperature up to 3 days or refrigerate up to 1 week. Freeze up to 3 months and thaw in refrigerator or counter. Warm as desired before serving.

Notes

  • The yeast can be instant or active dry; proofing in warm milk activates the yeast for active dry.
  • Use a silicone baking mat for easier rolling during lamination to prevent dough sliding.
  • Butter for lamination should be softened enough to slice but still cold enough to maintain layers; avoid overly soft butter.
  • If dough tears during rolling, sprinkle flour on exposed butter. Let dough rest if too resistant to rolling.
  • Do not extend refrigeration times during lamination steps to avoid overexpansion of dough.
  • Use an instant-read thermometer to check doneness for perfectly baked bread.
  • Allow full cooling before slicing to prevent crumb from falling apart.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Category: Bread
  • Method: Baking
  • Cuisine: French

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