Name: Croissant Bread (Loaf) Recipe
Prep time: 40 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; 3/4 cup (12 Tbsp; 170g) salted butter, slightly softened; 1 large egg, cold or room temperature; 1 Tablespoon (15ml) water

Jump to Recipe· 4.4 from 10 reviews

If you’ve ever dreamed of having the buttery, flaky magic of croissants in the convenient form of a loaf, this Croissant Bread (Loaf) Recipe is exactly what you need. It takes the classic laminated dough technique used for croissants and shapes it into a soft, pull-apart bread that’s perfect for slicing and sharing. Imagine the delicate layers infused with rich butter, tender crumb, and a golden crust, all coming together in one stunning loaf. Whether you’re making it for a weekend brunch or a special occasion, this recipe promises an impressive yet approachable baking adventure that fills your kitchen with irresistible aromas and yields a loaf you’ll savor bite after buttery bite.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a large, smooth ball of pale beige dough that has risen and softly presses against the sides of the bowl. The dough’s texture appears soft and slightly shiny, showing gentle air bubbles beneath the surface. Behind, a woman’s hand is partially visible, resting on the white marbled surface near the bowl. The background is simple and plain, keeping the focus on the dough and bowl. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Croissant Bread (Loaf) Recipe lies in its simple yet essential ingredients that each play a special role in the final result. From the warm milk that activates the yeast to the generous butter for those iconic flaky layers, every component is a building block for that perfect balance of soft, rich, and tender bread.

Whole milk, warmed to 110°F (240ml): Helps activate the yeast and nourishes the dough for a soft crumb.
Instant or active dry yeast (2 1/4 teaspoons): The leavening agent that gives the bread its rise and airy texture.
Granulated sugar (3 Tbsp): Adds a subtle sweetness that balances the buttery richness.
Salt (1 1/4 tsp): Enhances flavor and controls yeast activity.
Butter, softened (3 Tbsp): Incorporated in the dough for richness and tenderness.
All-purpose flour (3 cups + extra): The base of the dough, carefully measured to create the perfect texture.
Salted butter for lamination (3/4 cup): The star ingredient for flaky layers and buttery flavor in the laminated dough.
One large egg: Part of the egg wash that gives the loaf a beautiful golden sheen.
Water (1 Tbsp): Mixed with egg for the egg wash to help it spread evenly and set beautifully.

How to Make Croissant Bread (Loaf) Recipe

Step 1: Prepare the Yeast Mixture

Begin by combining the warm milk, yeast, and sugar in your mixing bowl. Let this sit for about 5 minutes until it gets beautifully foamy on top. This tells you that your yeast is active and ready to work its rise magic.

Step 2: Mix the Dough

Add salt, softened butter, and part of the flour to the yeast mixture. Beat on medium speed, scraping the bowl as needed, until combined. Then add the remaining flour and continue mixing at low speed until you have a soft dough that pulls away from the bowl. The dough should feel soft but manageable—not overly sticky.

Step 3: Knead the Dough

Either by mixer or by hand, knead the dough for a solid 5 minutes. The goal is to develop gluten, which provides the elasticity needed for those classic layers. Poke the dough; it should slowly spring back. If it stretches thin enough for light to pass through without tearing, you’re on the right track.

Step 4: First Rise

Oil a large bowl and place your dough inside, turning to coat with oil. Cover and let it rise in a warm spot until nearly doubled in size, around 1.5 to 2 hours. This is when the dough really starts to bloom with flavor and volume.

Step 5: Shape and Chill the Dough

Punch down the dough to release trapped air, then stretch it gently into a 10×14-inch rectangle. Cover and chill in the refrigerator for 20 minutes—this rest period makes it easier to handle during the next critical lamination steps.

Step 6: Prepare Butter for Lamination

Slice the salted butter into thin 1/4-inch slabs, ensuring it is slightly softened but not melted, ready to create those buttery layers during folding.

Step 7: First Lamination

Place the butter slabs along the center of the chilled dough rectangle. Fold each side of the dough over the butter like folding a letter to fully encase it. Seal the edges, then roll gently to a 9×12-inch rectangle again, fold into thirds, cover, and refrigerate for 20 minutes.

Step 8: Second and Third Laminations

Repeat rolling out to a 9×12-inch rectangle followed by folding the dough like a letter, turning the dough each time. Do this twice, refrigerating 20 minutes between turns. This process builds the signature flaky layers of croissant bread.

Step 9: Final Lamination and Shaping

For the last fold, roll the dough out, fold, then roll again into a rectangle. Roll it tightly like a jelly roll from one short side to form a log. Cut this log into 5 even portions.

Step 10: Second Rise in Loaf Pan

Place the rolls seam side down into a greased 9×5-inch loaf pan. Cover tightly and let them puff slightly for about 45–60 minutes. They will expand and prepare to become your iconic croissant bread loaf.

Step 11: Baking

Preheat your oven to 350°F (177°C). Whisk together the egg and water for an egg wash, then generously brush it over the risen rolls. Bake your loaf for about 1 hour, covering loosely with foil after 25 minutes to prevent excessive browning. The bread is perfectly done when an internal thermometer reads 195°F (90°C).

Step 12: Cooling

Once baked, cool the loaf in the pan for 30 minutes before carefully removing it. Let it cool another 15 minutes on a rack before slicing to ensure clean cuts and maintain those delicate layers.

How to Serve Croissant Bread (Loaf) Recipe

The image shows two thick slices of golden brown bread with a soft, airy inside placed on a black tray with a textured star pattern. The bread's crust is crispy and slightly shiny, while the inside has a light cream color with large, uneven holes typical of artisan bread. A pink cloth is partly visible under the slices, and a silver butter knife rests beside the bread on the tray. The surface around the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Croissant Bread (Loaf) Recipe, sprinkle a dusting of powdered sugar for a sweet touch, or brush with a bit more melted butter for shiny, inviting slices. Fresh herbs like rosemary add a wonderful aroma that complements savory pairings.

Side Dishes

This loaf pairs beautifully with fruit preserves, silky butter, or a sharp cheese platter. For a heartier meal, serve alongside warm soups like creamy tomato bisque or a rich butternut squash soup to soak up every buttery crumb.

Creative Ways to Present

Transform your loaf into a centerpiece by slicing it thickly and stuffing each slice with ham and cheese before toasting. You could also pull apart the layers gently to serve as individual buttery folds, perfect for brunch gatherings where everyone can grab a piece.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your Croissant Bread (Loaf) with a clean towel or place it in an airtight container. It keeps well at room temperature for up to 3 days, or you can refrigerate it for up to a week—just be sure to bring it to room temperature before enjoying for best texture.

Freezing

If you want to save some for later, wrap your cooled loaf tightly in plastic wrap and foil before freezing. You can freeze it for up to 3 months without losing that flaky, buttery goodness. When you’re ready, thaw it on the counter or overnight in the fridge.

Reheating

To revive your croissant bread, warm slices in a preheated oven at 300°F (150°C) for 10–15 minutes. This gently brings back the crisp edges while keeping the interior tender. A quick zap in the toaster oven works well too, but watch closely to avoid burning.

FAQs

Can I use instant yeast instead of active dry yeast?

Absolutely! This Croissant Bread (Loaf) Recipe works perfectly with either instant or active dry yeast. Just be sure to proof active dry yeast in warm milk to activate it, while instant yeast can be mixed directly with flour.

What if my dough tears while rolling during lamination?

Don’t worry if the dough tears a bit. Simply sprinkle a little flour over the torn area to keep the butter contained and continue rolling gently. If it feels too resistant, let it rest for a few minutes to relax the gluten before trying again.

Why is the dough refrigerated between folds?

Chilling the dough helps keep the butter firm, which is essential for creating those thin layers that give croissant bread its flaky texture. It also relaxes the gluten, making rolling easier and preventing shrinkage.

Can I use unsalted butter for lamination?

You can, but salted butter adds a subtle savory note to balance the sweetness and enrich the flavor. If you use unsalted butter, you might want to add a tiny pinch more salt to the dough.

How do I know when the bread is fully baked?

Using an instant-read thermometer is the best way to tell. The loaf is done when the center reaches about 195°F (90°C). The crust should be a beautiful golden brown, and the loaf should sound hollow when tapped gently on the bottom.

Final Thoughts

Making this Croissant Bread (Loaf) Recipe is like giving your baking skills a fun and rewarding upgrade, blending the luxuriously flaky texture of croissants with the comforting form of bread. It takes patience, but the results—a beautiful, buttery loaf filled with delicate layers—are so worth it. I can’t wait for you to try it and experience that warm, flaky delight fresh from your oven!