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croissant bread loaf Recipe

croissant bread loaf Recipe
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5 from 7 reviews

A unique blend of flaky croissant and comforting bread loaf, perfect for breakfast or a snack.

Ingredients

Dough:

  • 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

Butter Layer:

  • 3/4 cup salted butter, slightly softened

Egg Wash:

  • 1 large egg
  • 1 tablespoon water

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Shape the loaf: Roll out the dough to 9×12 inches, then roll tightly like a jelly roll and cut into five even rolls.
  6. 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.
  7. 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.
  8. 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.

Notes

  • For best results, ensure the dough doubles in size during the first rise and use cold butter for lamination.

Nutrition

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