Name: Croissant Bread (Loaf) Recipe
Prep time: 4 h 45 min
Cook time: 1 h
Total time: 6 h 30 min
Cuisine: French
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; 3/4 cup (12 Tbsp; 170g) salted butter, slightly softened; 1 large egg, cold or room temperature; 1 Tablespoon (15ml) water

Jump to Recipe· 3.9 from 89 reviews

If you adore the buttery, flaky layers of croissants but crave the rustic charm of a loaf, this Croissant Bread (Loaf) Recipe is exactly what you need. It beautifully combines the tender, airy texture of croissants with the comforting form of a bread loaf, resulting in a golden, flaky masterpiece that’s as stunning to look at as it is delicious to eat. Perfect for any baker, no matter your skill set, this recipe walks you through every step needed to create layers of buttery goodness through careful lamination and resting, ensuring you get that signature croissant flakiness within a familiar crumb. Trust me, once you try this, it will become your go-to weekend baking project and a showstopper for breakfast or brunch gatherings.

Ingredients You’ll Need

The image shows six containers of baking ingredients placed on a white marbled surface. In the center, there is a large clear glass bowl filled with white flour that has a powdery texture. To the upper left, a clear glass measuring cup contains white milk with a smooth surface. On the upper right, a small white scalloped bowl holds beige yeast granules. Next to it is a small silver bowl with white salt crystals. At the bottom left, a small clear glass bowl holds fine white sugar. At the bottom right, two sticks of pale yellow butter in their wrappers are placed next to some square butter pieces labeled for lamination. All items are spaced neatly and shown from a top-down view. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but essential, each playing an important role in building up the rich flavor, perfect texture, and beautiful color that make this croissant bread loaf truly special. From the richness of butter to the gentle warmth of milk activating the yeast, every component counts.

Whole milk (1 cup, warmed to about 110°F): Warming the milk activates the yeast, ensuring a perfect rise and tender crumb.
Instant or active dry yeast (2 and 1/4 teaspoons): The yeast gives the dough its lift and light texture—choose instant for faster proofing.
Granulated sugar (3 tablespoons): Adds a subtle sweetness and helps with yeast activation for a nice balance of flavor.
Salt (1 and 1/4 teaspoons): Enhances all the flavors and strengthens the dough’s gluten structure for a good chew.
Butter (3 tablespoons softened for dough + 3/4 cup for lamination): The backbone of croissants that creates the signature flaky layers and rich taste.
All-purpose flour (3 cups plus extra as needed): Provides structure and forms the dough’s body while allowing the layers to puff.
Egg (1 large) and water (1 tablespoon) for egg wash: Helps create that gorgeous, glossy, golden-brown crust that makes your loaf irresistible.

How to Make Croissant Bread (Loaf) Recipe

Step 1: Preparing the Dough

Start by warming your milk to about 110°F, just the right temperature to wake up your yeast without harming it. Whisk together the milk, yeast, and sugar in your mixer bowl and let it sit until foamy—this signals your yeast is active and ready to work its magic. Then add salt, softened butter, and part of your flour before mixing, knowing that those chunks of butter in the dough will later transform into flaky layers.

Step 2: Kneading and First Rise

Once the mixture starts coming together, add the remaining flour and knead the dough either in your mixer or by hand. You want a soft, slightly tacky dough that can stretch thin without tearing—the “windowpane test” is your best friend here. After kneading, place the dough in a greased bowl to rise until nearly doubled, roughly 1.5 to 2 hours, which creates the perfect fluffiness inside.

Step 3: Shaping and Chilling

Punch down your dough to expel excess air and flatten it gently into a rectangle. Now place it on a silicone mat or parchment and chill for 20 minutes. This chilling relaxes the gluten, making the subsequent rolling much smoother and prepares the dough perfectly for the buttery lamination steps ahead.

Step 4: The Magic of Lamination

Here comes the part that turns your dough into that beloved croissant bread loaf! Lay your slightly softened salted butter in the center third of the dough and fold it over like a business letter, sealing the edges tightly around the butter. After each fold, roll the dough to a 9×12-inch rectangle and fold again. Repeat this process two more times, always chilling the dough for 20 minutes between folds to keep the butter solid yet pliable. Resist the urge to extend these chilling times; they are crucial for perfect layering without over-expanding the dough.

Step 5: Final Lamination, Shaping, and Second Rise

After your final fold and roll, it’s time to roll the dough into a log from one 9-inch side and slice it into 5 even rolls. Pop them seam-side down into a greased loaf pan, cover tightly, and let them puff up for about 45 to 60 minutes. This second rise gives the distinctive croissant loaf its beautiful volume and tenderness.

Step 6: Baking to Golden Perfection

Preheat your oven to 350°F, brush your loaf generously with an egg wash to achieve that perfect glaze, then bake for a full hour. Loosely cover with foil after 25 minutes to prevent over-browning. When you see that golden top and your instant-read thermometer hits 195°F near the center, your masterpiece is ready. Let it cool in the pan before transferring to a rack; slicing too early may cause it to fall apart, so patience is your best baking friend here.

How to Serve Croissant Bread (Loaf) Recipe

This image shows five slices of braided bread stacked closely on each other, placed on a wooden board with a white marbled texture background. The bread has a golden-brown crust with a shiny finish and layers of soft, light beige inside showing its fluffy texture. To the left side of the bread, there are two bright red strawberries with green leaves resting beside a pink and white striped cloth. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simply brushing your croissant bread with an egg wash before baking results in a gleaming, golden crust that needs no extra garnish. If you want to elevate the presentation, sprinkle a light dusting of flaky sea salt or an herbed butter glaze after baking for an elegant finish that complements the rich, buttery flavor.

Side Dishes

This croissant bread loaf pairs wonderfully with soft cheeses like brie or cream cheese and charcuterie for a luxurious snack or brunch centerpiece. Fresh fruit preserves, honey, or even a dollop of whipped butter on the side will also enhance the delicate layers and slightly sweet notes of the loaf, making every bite an experience to savor.

Creative Ways to Present

Try slicing the croissant bread loaf horizontally into thick slabs and layer it with ham, melted cheese, and Dijon mustard for a decadent sandwich. Alternatively, cut it into cubes and toast them with garlic butter to create irresistible, buttery croutons perfect for salads or soups. This loaf’s versatility lets you get playful, so don’t hesitate to experiment at your next gathering!

Make Ahead and Storage

Storing Leftovers

Keep your leftover Croissant Bread (Loaf) Recipe fresh by wrapping it tightly and storing it at room temperature for up to 3 days. For longer enjoyment, store it in the refrigerator for up to one week; just make sure it’s well wrapped to prevent drying out.

Freezing

This loaf freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil to protect it from freezer burn, then freeze for up to 3 months. When you’re ready to enjoy, thaw it either on the counter or overnight in the fridge. This lets you savor your homemade croissant bread anytime without the hassle of starting from scratch.

Reheating

To revive that fresh-baked texture and warmth, pop sliced pieces in a toaster oven or under the broiler for just a few minutes. You can also warm the whole loaf wrapped in foil in the oven at 300°F for about 10 to 15 minutes. This brings back the lovely flakiness and buttery aroma you fell in love with.

FAQs

Can I use regular butter instead of salted butter for lamination?

Absolutely! If you use unsalted butter, just add a pinch of extra salt to the dough to compensate. The salted butter does add a touch of flavor, but either will produce delicious flaky layers as long as the butter is the right consistency.

What happens if I extend the refrigeration time during lamination?

Extending the chilling period can cause the dough to over-expand and the butter layers to break down, ruining the lamination effect. The instructions are designed to keep everything tight and distinct for that perfect flakiness, so it’s best to follow the timing closely.

Can I substitute the all-purpose flour with bread flour?

You can, but bread flour has a higher protein content, which could make your dough a bit tougher. All-purpose flour hits that perfect balance for a tender crumb, but if you like a chewier texture, feel free to experiment with bread flour.

Is there a faster way to make this Croissant Bread (Loaf) Recipe?

This recipe’s charm lies in its methodical layering and resting; shortcuts will likely compromise the flaky texture. That said, having everything prepped and ready can speed things up, but patience is key for that authentic croissant bread experience.

How do I know when my dough has been kneaded enough?

Perform the “windowpane test” by stretching a small piece of dough into a thin membrane without tearing. If the dough stretches and lets light pass through, it’s perfectly kneaded and ready to rise. If it tears easily, knead a bit longer.

Final Thoughts

Making this Croissant Bread (Loaf) Recipe is such a rewarding experience that brings a little bit of French bakery magic into your kitchen. The process is a lovely journey, filled with anticipation for that first flaky, buttery bite. Whether you’re serving it fresh for breakfast, using it in sandwiches, or gifting it to friends, this loaf is sure to impress and delight. So grab your rolling pin and butter, and start creating your own flaky masterpiece today!