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Croissant Bread (Loaf) Recipe

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3.9 from 89 reviews

  • Author: Ezabella
  • Total Time: 6 hours, 30 minutes
  • Yield: 1 loaf (5 rolls fit in a 9x5-inch loaf pan)

Description

This Croissant Bread (Loaf) recipe delivers a beautifully flaky and golden brown homemade bread with buttery layers reminiscent of classic croissants. Perfect for bakers of all skill levels, this recipe includes detailed instructions for the dough preparation, multiple laminations with butter, and careful rising and baking to achieve the ideal texture and flavor. The process involves three rounds of folding and chilling to create delicate, layered lamination within a single loaf, finished with a shiny egg wash for a perfect crust.

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 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 the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook. Cover and let sit for about 5 minutes until foamy. Add salt, butter, and 2 cups (250g) of flour. Beat on medium speed for 2 minutes, scraping down bowl as needed. Add remaining flour and beat on low until a soft dough forms, adding extra flour sparingly if very sticky.
  2. Knead the dough: Beat the dough in the mixer for 5 minutes or knead by hand on a floured surface for 5 minutes. Add flour 1 teaspoon at a time if sticky but keep dough soft. Perform the windowpane test to confirm proper kneading.
  3. First rise: Lightly grease a large bowl and place dough inside, coating all sides. Cover and allow dough to rise in a warm spot for 1.5–2 hours or until nearly doubled.
  4. Flatten dough: Punch down dough and transfer to a silicone baking mat or floured baking sheet. Gently flatten into a 10×14-inch (25x35cm) rectangle. Cover and refrigerate for 20 minutes. Do not extend refrigeration time.
  5. Prepare butter for lamination: Slice salted butter into 1/4-inch thick pieces and keep slightly softened (not overly soft) for lamination.
  6. First lamination: Remove dough from refrigerator. Spread butter along the center third of the dough, fold each side over like folding a business letter, pinching edges to seal. Rotate dough horizontally, lightly flour, roll into a 9×12-inch (23x30cm) rectangle, fold edges again like a letter. Cover and refrigerate 20 minutes, no extensions.
  7. Second and third laminations: Repeat rolling and folding process twice more. Each time, remove dough, rotate, roll out to 9×12 inches, fold edges over like a letter, rotate horizontally, roll, fold, cover, and refrigerate 20 minutes. Do not exceed refrigeration time.
  8. Final lamination and shaping: Remove dough and roll one last time into a 9×12-inch rectangle. Fold edges over and roll into a log shape from a 9-inch side. Cut log into 5 even rolls.
  9. Second rise: Grease a 9×5-inch (23x13cm) loaf pan. Place rolls seam side down in pan, cover tightly, and let rise until slightly puffy, about 45–60 minutes.
  10. Preheat oven: Preheat oven to 350°F (177°C).
  11. Egg wash and bake: Whisk egg and water, brush risen loaf generously. Bake for 1 hour, tenting with foil after 25 minutes to prevent over-browning. Bread is done when internal temperature reaches 195°F (90°C).
  12. Cool: Remove from oven and cool in loaf pan on wire rack for 30 minutes. Run a knife around edges to loosen, remove bread to wire rack, and cool at least 15 more minutes before slicing.
  13. Storage: Store covered at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 3 months. Thaw and warm as desired.

Notes

  • Do not break up the lamination steps or extend the refrigeration times to avoid dough over-expansion.
  • Use a silicone baking mat for rolling dough to prevent sliding.
  • Butter for lamination should be slightly softened but not overly soft to ensure proper layering.
  • If dough tears and butter is exposed, sprinkle exposed butter with flour to patch.
  • If dough is difficult to roll, flip it over or rest it covered for 5 minutes to relax gluten.
  • Allow bread to cool completely before slicing to prevent crumbling.
  • Instant-read thermometer ensures perfectly baked bread at 195°F (90°C) internal temperature.
  • Active dry yeast can be used instead of instant yeast.
  • Prep Time: 4 hours, 45 minutes
  • Cook Time: 1 hour
  • Category: Bread
  • Method: Baking
  • Cuisine: French

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