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Croissant Bread Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Lucy
  • Prep Time: 4 hours 45 minutes
  • Cook Time: 1 hour
  • Total Time: 6 hours 30 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Vegetarian

Description

This Croissant Bread Loaf recipe combines the buttery, flaky texture of croissants with the convenience of a loaf form. Featuring a laminated dough made with layers of softened butter folded into a soft yeast dough, the bread is perfect for slicing and enjoying for breakfast or as a snack. The recipe includes detailed steps for preparing, laminating, shaping, rising, and baking the dough to achieve a golden, tender loaf with a rich, tender crumb.

Ingredients

Scale

Dough

  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast
  • 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

  • 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. Prepare the Dough: Whisk warm milk, yeast, and sugar together in the bowl of a stand mixer fitted with a dough hook. Let sit covered for 5 minutes until foamy. Add salt, butter, and 2 cups flour; beat on medium speed 2 minutes, scraping bowl as needed. Add remaining flour and beat on low until soft dough forms that pulls from bowl sides. Add 2-3 more tablespoons flour if dough too sticky, but avoid excess flour.
  2. Knead the Dough: Knead dough in mixer for 5 more minutes or by hand on a lightly floured surface for 5 minutes. Dough should feel soft and pass the windowpane test (stretch dough thinly so light passes without tearing). It should slowly bounce back when poked.
  3. First Rise: Lightly grease a large bowl with oil. Place dough inside and turn to coat. Cover bowl and let dough rise in a warm place for 1.5–2 hours until nearly doubled.
  4. Flatten Dough and Chill: Punch down dough and place on a floured or silicone mat-lined baking sheet. Gently shape dough into a 10×14-inch rectangle. Cover and refrigerate for 20 minutes.
  5. Prepare Butter for Lamination: Slice the salted butter into 1/4-inch thick pieces and ensure it is pliable but not too soft, ideally about 60°F (15°C) like the dough.
  6. First Lamination: Remove dough from fridge. Place butter slices along the center third of the dough. Fold one side of dough over butter, then fold other side over, enclosing butter. Pinch ends to seal. Rotate dough so long edge faces you. Lightly flour and roll into a 9×12-inch rectangle. Fold dough edges over like a business letter. Cover and refrigerate 20 minutes.
  7. Second and Third Laminations: Remove dough, rotate so long edge faces you, flour and roll out to 9×12 inches. Fold edges like a letter. Rotate dough, repeat rolling and folding. Cover and refrigerate another 20 minutes.
  8. Final Lamination and Shaping: Remove dough and rotate as before. Roll dough to 9×12 inches and fold edges like a letter. Roll out again to 9×12 inches. Starting from a 9-inch side, roll dough into a log. Cut into 5 even rolls.
  9. Second Rise: Grease a 9×5-inch loaf pan and place rolls seam side down inside. Cover tightly and let rise until slightly puffy, about 45–60 minutes.
  10. Preheat Oven and Apply Egg Wash: Preheat oven to 350°F (177°C). Whisk together egg wash (egg and water) and brush generously over risen rolls.
  11. Bake the Loaf: Bake loaf for 1 hour, loosely tenting with foil after 25 minutes to prevent over-browning. Loaf is done when an instant-read thermometer reads 195°F (90°C) in the center. Remove from oven and cool in pan on wire rack for 30 minutes.
  12. Cooling and Serving: Run a knife around loaf edges, remove from pan, and cool another 15 minutes on wire rack before slicing. Bread may deflate slightly while cooling. Serve at room temperature.

Notes

  • Overnight Dough: After shaping rolls but before second rise, cover pan tightly and refrigerate up to 15 hours. Remove and let rise 1–2 hours before baking. Alternatively, after first rise, refrigerate dough overnight and then allow 2 hours rise before shaping.
  • Freezing Dough: Freeze shaped dough after final lamination and cutting, up to 3 months. Thaw in fridge for at least 3 hours, then let rise 1–2 hours before baking.
  • Butter Temperature for Lamination: Butter should be pliable around 60°F (15°C), not too cold or too soft, to ensure easy lamination without tearing dough.
  • Flour for Rolling: Use minimal flour when rolling to prevent tearing; you can flip the dough or rest it 5 minutes if it resists rolling.
  • Add-ins: For flavor variations, add dry fillings like cinnamon sugar, chopped nuts, or chocolate chips before rolling. Avoid wet fillings like jam as they add too much moisture.
  • If dough tears during lamination and butter is exposed, sprinkle exposed butter with flour to patch.
  • The dough is soft and slightly sticky; avoid over-flouring to maintain tenderness.
  • Use a silicone baking mat for rolling to prevent slipping and ease handling.

Nutrition

  • Serving Size: 1 slice (about 100g)
  • Calories: 300 kcal
  • Sugar: 5 g
  • Sodium: 250 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 1.5 g
  • Protein: 6 g
  • Cholesterol: 40 mg

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