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Croissant Bread Loaf Recipe

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★★★★★

4.7 from 128 reviews

This Croissant Bread Loaf is a buttery, flaky, and tender bread made by laminating dough with layers of salted butter, then rolled and baked into a loaf. Combining the flaky texture of classic croissants with the ease of slicing bread, this recipe involves yeast dough preparation, multiple laminations, and careful resting and baking steps to achieve a golden, soft, and flavorful bread perfect for breakfast or as a snack.

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 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

  1. Preliminary notes: Watch the video tutorial and review the step-by-step photos before starting. Prepare refrigeration space for resting and lamination steps.
  2. Prepare the dough: In the stand mixer bowl fitted with a dough hook, whisk together warm milk, yeast, and sugar. Cover and let sit for about 5 minutes until foamy. Add salt, softened butter chunks, and 2 cups of flour then beat on medium speed for 2 minutes, scraping the bowl as needed. Add remaining flour and beat on low speed until a soft dough forms that pulls away from the bowl. Adjust flour slightly if dough is too sticky but keep it soft.
  3. Knead the dough: Continue mixing in the mixer on low speed for 5 more minutes, or knead by hand on a floured surface for 5 minutes until dough is soft and elastic, passing the windowpane test.
  4. First rise: Lightly grease a large bowl, place the dough inside turning to coat with oil, cover with wrap or towel, and let rise in a warm spot for 1.5–2 hours until nearly doubled in size.
  5. Flatten the dough: Punch down the risen dough and place it on a silicone baking mat or floured baking sheet. Gently stretch into a 10×14-inch rectangle. Cover and chill in the refrigerator for 20 minutes.
  6. Prepare lamination butter: Slice the salted butter into 1/4-inch thick pieces, ensuring it’s slightly softened but not overly soft, ready for laminating.
  7. First lamination: Remove dough from fridge, place butter slices down the center third of the dough. Fold the dough edges over the butter like a business letter, pinch ends to seal. Rotate dough, lightly flour, roll out to 9×12 inches, then fold edges again like a letter. Cover and refrigerate for 20 minutes.
  8. Second and third laminations: Repeat rolling out to 9×12 inches and folding like a business letter twice more, refrigerating 20 minutes after each fold. Rotate dough horizontally during the second fold each time.
  9. Final lamination and shaping: After last fold and roll out, roll dough from a 9-inch side tightly into a log. Cut the log into 5 even rolls.
  10. Second rise: Grease a 9×5-inch loaf pan. Place rolls seam side down in the pan, cover tightly, and allow to rise until slightly puffy, about 45–60 minutes.
  11. Preheat and bake: Preheat oven to 350°F (177°C). Whisk the egg and water for the egg wash and brush generously over risen dough. Bake for 1 hour, tenting with foil after 25 minutes to prevent over-browning. Bread is done when an instant-read thermometer registers 195°F (90°C) in the center.
  12. Cool: Remove loaf from oven and cool in pan on wire rack for 30 minutes. Run a knife around edges and remove from pan. Cool at least 15 more minutes on the rack before slicing, as warm bread can crumble.
  13. Storage: Store leftover bread covered at room temperature for up to 3 days or refrigerated up to 1 week. Freeze for up to 3 months and thaw before reheating as desired.

Notes

  • Use a silicone baking mat during rolling for nonstick and to avoid sliding.
  • Butter for lamination should be firm but pliable, not too soft to prevent leaking.
  • If dough tears while rolling, sprinkle exposed butter with flour and carefully patch dough.
  • If dough resists rolling, flip over or rest it 5 minutes to relax gluten before retrying.
  • Do not extend refrigerated rests beyond recommended times to avoid over-expansion.
  • Check dough readiness by the windowpane test to assure proper gluten development.
  • When baking, tent with foil to prevent overly dark crust while allowing full baking inside.

Keywords: croissant bread, laminated dough, homemade bread loaf, croissant loaf, flaky bread, breakfast bread, yeast bread, buttery bread

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