Croissant Bread Loaf Recipe

If you’ve ever dreamed of biting into a warm, buttery bread that’s as flaky as a croissant but shaped like a cozy loaf, then you’re going to adore this Croissant Bread Loaf Recipe. It’s the kind of recipe that fills your kitchen with the most irresistible aroma and rewards your patience with layers of tender, flaky goodness. Stick around—I’m sharing every little detail and tip so you can totally nail it, even if you haven’t made laminated dough before.

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Ingredients & Why They Work

Each ingredient in this Croissant Bread Loaf Recipe is chosen to create that magical balance between buttery layers and a soft crumb. Plus, I’m sharing little tips on picking and handling them to help you get the best outcome.

• Whole milk: Warmed to activate the yeast gently; I avoid skim milk here because it lacks enough fat for rich flavor and tender crumb.
• Yeast (instant or active dry): The rising star, literally! Instant yeast speeds things up, but active dry works too with a slightly longer rise time.
• Granulated sugar: Feeds the yeast and adds just a touch of sweetness to complement the butter’s richness.
• Salt: Balances sweetness and tightens gluten structure, essential for that perfect bread texture.
• Butter (softened for dough, slightly softened for lamination): Unsalted or salted butter works in the dough; salted butter is a must for the laminated layers to get that perfect flavor.
• All-purpose flour: Provides structure without making the bread too tough—make sure to spoon and level for accuracy.
• Egg and water (for egg wash): Creates a gorgeous, shiny golden brown crust that looks just as good as it tastes.

Make It Your Way

One of the things I love most about this Croissant Bread Loaf Recipe is how easy it is to tweak to suit your personal taste or schedule. Whether you want to add a little cinnamon sugar for extra warmth or prepare the dough the night before, it’s got you covered.

• Variation: My favorite twist was adding a sprinkle of cinnamon sugar before rolling the dough in the final lamination step—it adds a subtle spice note that pairs perfectly with the butter.
• Dietary Modifications: I’ve swapped whole milk for oat milk with decent success; just keep an eye on your dough’s hydration as plant milks vary.
• Timing Adjustments: The overnight dough rise in the fridge is a lifesaver when you want fresh bread in the morning without waking up early.

Step-by-Step: How I Make Croissant Bread Loaf Recipe

Step 1: Wake Up the Yeast and Mix Dough

Start by whisking the warm milk with yeast and sugar until you get a foamy bubbling mix—this tells you the yeast is alive and kicking. If you don’t have a mixer, I recommend using a sturdy wooden spoon instead of a hand mixer to avoid dough getting stuck. Then, add salt, butter, and most of the flour and mix at medium speed or with elbow grease until you have a soft, smooth dough. Don’t be alarmed if you see chunks of butter at this stage—that’s totally normal!

Step 2: Knead to a Soft, Elastic Dough

I usually keep the dough in my stand mixer with the dough hook for about 5 minutes. If you knead by hand, sprinkle a tiny bit of flour as needed to prevent sticking but resist adding too much—you want the dough soft, not dry. A quick poke test helps: if the dough slowly bounces back, you’re ready for the first rise. And if you feel like a pro, try the windowpane test to see if gluten has developed just right.

Step 3: First Rise and Cooling Down

Lightly oil a big bowl, pop your dough in so every side gets a thin coat, cover it, and let it rise until nearly doubled—about 1.5 to 2 hours depending on room temperature. Once it’s grown, punch it down gently (you’re knocking out big bubbles to make the texture even) and stretch it into a smooth rectangle on a nonstick surface like a silicone mat. Chill the dough in the fridge for 20 minutes—it keeps it relaxed and makes rolling easier.

Step 4: Laminate Like a Pro

This step is where the magic happens—lamination is folding cold butter into the dough to create layers. Place softened, sliced butter down the dough center, fold each side over like a letter, and seal the ends. Roll and fold the dough 3 times with chilling breaks of 20 minutes in between. If your dough feels resistant, flip it or let it rest briefly; don’t rush, this is key to flaky bread.

Step 5: Shape, Second Rise, and Bake

After the final fold, roll your dough into a tight log and slice it into five pieces—eyeballing is totally fine. Place the rolls seam side down in a prepared loaf pan, cover it tightly, and let them puff up just a little for about 45 to 60 minutes. Before baking, generously brush with egg wash for a beautiful golden finish. Bake at 350°F (177°C) for one hour, tenting with foil after 25 minutes to avoid over-browning. The perfect loaf reaches an internal temperature of 195°F (90°C).

How to Serve Croissant Bread Loaf Recipe

Garnishes

I often sprinkle a light dusting of powdered sugar or a touch of flaky sea salt on top right after baking, adding a fun texture contrast. A little honey or jam spread on a warm slice brings out the buttery layers really nicely, too.

Side Dishes

This bread loves company—try it with a fresh fruit salad, soft scrambled eggs, or a creamy soup on a chilly afternoon. It’s also delightful alongside a charcuterie board for weekend brunch.

Creative Ways to Present

I’ve served this croissant bread loaf sliced vertically on a platter with mini jam jars for guests to customize, or cut into cubes and toasted as buttery croutons for a fancy salad. It’s a conversation starter every time!

Make Ahead and Storage

Storing Leftovers

I wrap leftover slices tightly in plastic wrap or stash them in an airtight container at room temperature—up to three days they taste great that way. If my kitchen is warmer, I move them to the fridge but bring slices back to room temp before eating for the best texture.

Freezing

This croissant bread freezes beautifully. I slice it first and place parchment between slices before popping them into freezer bags. Takes seconds to grab a piece and thaw on the counter while I make coffee.

Reheating

For that fresh-baked taste, I toast slices lightly or warm them in the oven at 300°F for 5 to 7 minutes. Steaming can make it soggy, so I avoid microwaving unless in a pinch.

FAQs

Final Thoughts

This Croissant Bread Loaf Recipe has become one of my absolute favorites—not just because of its buttery, flaky layers, but because it’s such a rewarding baking project. It’s the kind of recipe you make when you want to surprise your family or guests with something special that’s honestly not as complicated as it looks. Trust me, once you try it, you’ll find yourself reaching for this loaf time and again. So grab your rolling pin and let’s get layering!

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