why make this recipe

This Croissant Bread Loaf gives you the soft, flaky layers of a croissant in a pull-apart loaf. It makes a nice breakfast, snack, or gift. The loaf is rich, buttery, and simple to slice and share.

introduction

This recipe uses basic ingredients and a few laminations to make flaky layers. If you like rich breads, try the similar method in this chocolate brioche bread for another soft, enriched loaf.

how to make Croissant Bread Loaf

Work in steps and keep the dough and butter cold when you laminate. Chill the dough between folds and roll gently. For a simple butter-handling trick and light layers, you can learn from other layered-butter recipes like these buttery shortbread cookies with raspberry swirl.

Ingredients :

1 cup whole milk, warmed to about 110°F, 2 and 1/4 teaspoons instant or active dry yeast, 3 tablespoons granulated sugar, 1 and 1/4 teaspoons salt, 3 tablespoons unsalted or salted butter, softened, 3 cups all-purpose flour, plus more as needed, 3/4 cup salted butter, slightly softened, 1 large egg, 1 tablespoon water

Directions :

Prepare the dough: In a medium bowl, whisk together the warm milk, yeast, and sugar. Let sit for about 5 minutes until frothy. Add salt, softened butter, and 2 cups of flour. Mix on medium speed for 2 minutes. Gradually add remaining flour, mixing on low speed until soft dough forms. Knead for about 5 minutes on a floured surface.
Let the dough rise: Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1.5 to 2 hours until doubled in size.
Prepare for lamination: Flatten the risen dough, shape into a rectangle (10×14 inches), and refrigerate for 20 minutes. Cut softened butter into 1/4 inch slices and place it on the chilled dough rectangle.
First lamination: Fold the dough over the butter, then rotate 90 degrees, roll out to a 9×12 inch rectangle, and perform a letter fold. Refrigerate for another 20 minutes. Repeat this for a total of three laminations.
Shape the loaf: Roll out the dough to 9×12 inches, then roll tightly like a jelly roll and cut into five even rolls.
Second rise: Place the rolls seam side down in a greased 9×5 inch loaf pan, cover, and let them rise for 45 to 60 minutes.
Baking: Preheat oven to 350°F. Brush the tops of the rolls with an egg wash and bake for 1 hour, tenting with foil after 25 minutes.
Cooling: Allow the loaf to cool in the pan for 30 minutes before removing it to cool on a wire rack for an additional 15 minutes.

how to serve Croissant Bread Loaf

Slice the loaf and serve warm or at room temperature. Serve with butter, jam, honey, or soft cheese. It is great plain with coffee or tea.

how to store Croissant Bread Loaf

Keep the loaf in an airtight container or wrapped tightly in plastic. Store at room temperature for up to 2 days. For longer storage, freeze slices for up to 1 month and toast or warm before serving.

tips to make Croissant Bread Loaf

Keep butter and dough cold when you work the laminations.
Use even, gentle rolls to keep layers.
Chill between folds to prevent butter from leaking.
Use a sharp knife to cut the rolled log so the layers stay neat.
If the top browns too fast, tent with foil after the first 25 minutes.

variation (if any)

Add cinnamon sugar between layers for a sweet twist.
Add shredded cheese or herbs for a savory version.
Swap some all-purpose flour for bread flour for a chewier crumb.

FAQs

Q: Can I use active dry yeast instead of instant?
A: Yes. If using active dry yeast, proof it in the warm milk and sugar until foamy before mixing.

Q: Do I need to use salted butter for the layers?
A: You can use unsalted butter and add a little more salt to the dough. Salted butter adds flavor but is optional.

Q: How do I know when laminations are enough?
A: Three simple laminations (folds with chilling between) give good layers without too much work.

Q: Can I make the dough ahead?
A: Yes. You can refrigerate the dough overnight after the first rise, then continue laminations the next day.

Q: Will this work with a stand mixer?
A: Yes. Use the dough hook on low speed to mix and knead the dough.

Conclusion

This Croissant Bread Loaf makes a flaky, buttery loaf that is great for mornings or sharing. For a detailed recipe and video guide you can follow along with, see Croissant Bread Loaf (Recipe & Video) – Sally’s Baking Addiction.