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Croissant Bread (Loaf) Recipe

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4.4 from 10 reviews

  • Author: Molly
  • Total Time: 6 hours 30 minutes
  • Yield: 1 loaf, approximately 5 servings

Description

This Croissant Bread Loaf recipe combines the rich, flaky layers of a classic croissant with the convenience of a loaf bread shape. Featuring a detailed lamination process with butter folded into soft yeasted dough, this bread offers a golden, tender crumb perfect for slicing and enjoying as a buttery breakfast or snack. With easy-to-follow steps and tips for perfect layering, this recipe yields a beautifully risen, tender bread with a golden crust.

Ingredients

Dough 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

Lamination Butter

  • 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. Preliminary notes: Watch the video tutorial and review step-by-step photos before you start. Prepare space in your refrigerator for a half baking sheet to chill the dough during lamination steps.
  2. Prepare the dough: Whisk warm milk, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook. Let rest for about 5 minutes until foamy. Add salt, softened butter, and 2 cups (250g) of flour and beat on medium speed for 2 minutes, scraping bowl as needed. Add remaining flour gradually and beat on low speed until a soft dough forms that pulls away from the bowl.
  3. Knead the dough: Beat the dough in the mixer for 5 more minutes or knead by hand on a floured surface for 5 minutes. Add small amounts of flour if dough is too sticky but keep it soft. Check readiness with the windowpane test or finger poke test—the dough should slowly bounce back.
  4. First rise: Lightly oil a large bowl and place dough inside, turning to coat all sides. Cover with foil, plastic wrap, or a towel and let rise in a warm place for 1.5 to 2 hours until nearly doubled.
  5. Flatten dough: Punch down the dough and place it on a silicone baking mat, parchment, or floured baking sheet. Gently flatten into a 10×14-inch (25x35cm) rectangle. Cover and refrigerate for 20 minutes to rest.
  6. Prepare for lamination: Slice the slightly softened salted butter into 1/4-inch thick pieces. Follow important lamination tips: air bubbles in dough are fine, flour any exposed butter if dough tears, flip dough if rolling is difficult, and do not extend refrigeration times.
  7. First lamination: Remove dough from fridge and place butter slices down the center third of dough. Fold one dough edge over butter, then the other edge on top, pinching ends to seal. Rotate dough, flour lightly, and roll out to a 9×12-inch rectangle. Fold edges over like a business letter. Cover and refrigerate 20 minutes.
  8. Second & Third laminations: Remove dough and roll out to a 9×12-inch rectangle. Fold edges over like a letter. Rotate dough horizontally and repeat rolling and folding. Cover and refrigerate 20 minutes.
  9. Final lamination & shaping: Roll out dough again to 9×12-inch rectangle and fold edges over like a letter. Roll out one last time to 9×12 inches. Starting from a 9-inch side, roll dough tightly into a log. Cut into 5 even rolls.
  10. Second rise: Grease a 9×5-inch (23x13cm) loaf pan. Place rolls seam side down into pan. Cover tightly and let rise 45–60 minutes until puffy.
  11. Preheat oven and prepare egg wash: Preheat oven to 350°F (177°C). Whisk together egg and water for egg wash.
  12. Feed the dough: Brush rolls generously with egg wash. Bake loaf for 1 hour, loosely tenting with foil after 25 minutes to prevent over-browning. Bread is done when internal temperature reaches 195°F (90°C).
  13. Cool the bread: Remove loaf from oven and place on a wire rack. Cool 30 minutes in the pan, then run a knife around edges to release. Remove loaf and cool an additional 15 minutes on the rack before slicing.
  14. Storage & freezing: Store leftover bread covered at room temperature for up to 3 days or refrigerated for 1 week. Freeze up to 3 months and thaw at room temperature or overnight in refrigerator. Warm before serving as desired.

Notes

  • Use a silicone baking mat for easier rolling and to prevent dough from sliding.
  • Butter for lamination should be slightly softened but still cold to ensure proper layering.
  • If dough tears exposing butter during lamination, lightly flour the exposed butter to prevent sticking.
  • Do not extend refrigeration times during lamination to prevent over-expansion of dough.
  • If dough is too sticky while kneading or rolling, sprinkle small teaspoons of flour as needed, but avoid over-flouring to keep dough soft.
  • The bread continues cooking slightly after removing from the oven, so it’s best to wait before slicing to maintain structure.
  • Use an instant-read thermometer for baking accuracy and consistency.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: French

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