Description
This Croissant Bread Loaf combines the flaky, buttery layers of classic croissants with the shape and convenience of a loaf, perfect for slicing and serving as sandwich bread or toasted breakfast slices. Featuring a rich yeast dough laminated with butter, this loaf requires time and patience but results in a soft, airy crumb wrapped in golden, crispy layers.
Ingredients
Scale
Dough & Yeast Activation
- 3 cups all-purpose or bread flour
- 1 cup warm milk
- 1 cup unsalted butter (plus extra for lamination)
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water (for activating yeast)
Egg Wash
- 1 large egg (for egg wash)
Instructions
- Activate Yeast: Combine warm water, sugar, and active dry yeast in a small bowl. Let sit until frothy, about 5–10 minutes to confirm the yeast is active.
- Mix Dough: In a large bowl, combine flour, warm milk, melted butter, salt, and the activated yeast mixture. Stir to form a shaggy dough, then knead on a floured surface or mixer for 8–10 minutes until the dough is smooth and elastic.
- First Rise: Cover the dough and let it rise in a warm place until it has puffed up, about 45 minutes.
- Laminate Dough: Roll dough into a rectangle. Grate frozen butter over one half of the dough, then fold the other half over the butter. Roll out again and fold the dough into thirds. Chill the dough in the refrigerator for 30 minutes.
- Repeat Lamination: Repeat the butter lamination process 2 to 3 more times, chilling between each fold for 30 minutes. This creates the distinct flaky layers characteristic of croissants.
- Shape and Proof: Roll out the laminated dough and fold it into a loaf shape. Place it into a greased loaf pan and let it proof until puffy and nearly doubled, approximately 1 to 1.5 hours.
- Preheat Oven and Prepare Loaf: Preheat your oven to 400°F (200°C). Brush the loaf’s surface with a beaten egg to create a shiny, golden crust.
- Bake: Bake the loaf covered for 20 minutes to trap steam and aid rising, then uncover and bake for an additional 20–25 minutes until the loaf has a deep golden color and an internal temperature of 200°F (95°C) is reached.
- Cool Before Slicing: Remove the loaf from the oven and cool it for 20–30 minutes before slicing. This resting period helps set the crumb and prevents squashing the delicate layers.
Notes
- Using bread flour will yield a chewier texture, while all-purpose flour produces a softer crumb.
- Ensure the butter for lamination is very cold or frozen to create distinct flaky layers.
- Proofing times may vary depending on room temperature; the dough should nearly double in size.
- To test doneness, an internal temperature of 200°F (95°C) is ideal for this enriched dough loaf.
- For a richer flavor, use European-style butter with higher fat content.
