Croissant Bread (Loaf) Recipe

If you love the buttery, flaky layers of a classic croissant but wish for a loaf you can slice for breakfast or sandwich brilliance, Croissant Bread (Loaf) will be your new obsession. This recipe transforms those beloved croissant qualities into a simple loaf pan, making it a perfect treat for novice and experienced bakers alike. Each bite is a dream—tender, unbelievably airy, and kissed with rich, golden flavor. Prepare your taste buds for something magical!

Ingredients You’ll Need

You only need a handful of pantry staples to bring Croissant Bread (Loaf) to life, but every ingredient has a starring role. Each one affects the flavor, cuddliness of the crumb, and that golden top—so don’t skip or substitute unless it’s absolutely needed!

• Whole Milk: Warm milk provides richness and the perfect environment to wake up the yeast, ensuring a soft, delicate crumb.
• Instant or Active Dry Yeast: The driving force behind the rise, giving the loaf its signature fluffiness and pillow-like texture.
• Granulated Sugar: Just enough sweetness to balance the butter while feeding the yeast during that first puff of fermentation.
• Salt: Essential for boosting flavor and strengthening the dough structure for those lovely layers.
• Unsalted or Salted Butter (room temperature): Melt-in-your-mouth richness and the secret to a tender crumb; you’ll use some in the dough and lots for lamination, so quality counts!
• All-Purpose Flour: The sturdy, reliable backbone of our loaf; the right protein level helps with structure without sacrificing tenderness.
• Salted Butter (for lamination): This is where the magic really happens, creating distinct croissant layers as it melts and steams during baking.
• Large Egg: Used for a glossy, decadent golden crust that looks straight from a Parisian bakery window.
• Water: Just a splash, whisked with the egg, for the ultimate shiny finish.

How to Make Croissant Bread (Loaf)

Step 1: Activate the Yeast

Start by whisking that beautifully warm whole milk with yeast and sugar in the bowl of your stand mixer (or a big mixing bowl if doing things by hand). Cover and let the mixture sit until it’s delightfully foamy—this is your assurance that the yeast is alive and ready to make magic happen! If you don’t see foam after five minutes, consider starting over with fresh yeast.

Step 2: Make the Dough

Add salt, a few cubes of butter, and the first two cups of flour to your yeast mixture. Using the dough hook or a wooden spoon, mix for two minutes until you have a shaggy dough with a few butter bits still poking through—don’t worry, they’ll slip in seamlessly soon! Add the last cup of flour and mix on low speed (or keep stirring by hand) until a soft dough forms and starts to pull away from the sides. Add a touch more flour only if necessary; we want a soft, slightly tacky dough, not a dry one.

Step 3: Knead Until Smooth and Elastic

Keep the dough in the mixer and let it knead for a full 5 minutes, or turn it onto a lightly floured surface and knead by hand. It should feel soft, smooth, and just a bit tacky. Try the “poke” test—if it springs back, you’re golden! Or do the windowpane test by stretching a small bit until thin. If light shines through without tearing, your dough is ready. Sprinkle in tiny amounts of flour if the dough is too sticky, but add sparingly.

Step 4: First Rise

Gently oil a large bowl and plop your dough inside, turning so it’s greased on all sides. Cover the bowl with plastic, foil, or a clean towel and let your Croissant Bread (Loaf) dough rise somewhere warm until doubled, about 1.5 to 2 hours. Watching the dough puff up is pure joy—the yeast is doing its job beautifully!

Step 5: Flatten and Chill

Punch down the puffy dough and transfer it to a mat or lightly floured baking sheet. Now, carefully stretch and shape it into a rectangle about 10×14 inches. Lay a towel or wrap over the dough and tuck it into the refrigerator for a brief 20-minute chill. This rest is crucial to help the gluten relax, so don’t be tempted to extend or skip it!

Step 6: Laminate the Dough for Layers

Slice your chilly salted butter for lamination into 1/4-inch pieces and lay them down the center third of the dough. Fold each edge over the butter like a business letter, then roll out again and fold. Do this once, cover, and chill for 20 minutes. Repeat the rolling, folding, and chilling two more times (for a total of three laminations). If the dough resists rolling at any point, let it rest for five minutes—patience equals more beautiful layers!

Step 7: Final Shape and Second Rise

After finishing the final fold and one more roll, roll up the dough from the short side to form a log. Slice the log into five equal pieces and nestle them, cut side down, into a greased loaf pan. Cover and let the Croissant Bread (Loaf) rise a second time until they look puffy and ready for the oven, about 45 to 60 minutes.

Step 8: Prepare for Baking

Preheat your oven to 350 degrees F (177 C). For your finishing touch, whisk up the egg and water for a luscious egg wash. Paint the risen loaf with this liquid sunshine to create a bakery-style shine and golden crust. Bake the loaf for 1 hour, tenting with foil after 25 minutes to keep the top from browning too soon. Check for doneness with a thermometer (195 F in the center is perfection).

Step 9: Cool and Slice

Let your masterpiece cool in the pan on a rack for at least 30 minutes—this sets the interior structure. Gently loosen the bread and finish cooling the Croissant Bread (Loaf) on the rack before slicing. It will try to tempt you while warm, but waiting means slices won’t crumble!

How to Serve Croissant Bread (Loaf)

Garnishes

A glossy finish from the egg wash makes Croissant Bread (Loaf) beautiful, but for extra dazzle, dust cooled slices with powdered sugar or brush with a touch of warm honey. A sprinkle of sea salt or a handful of toasted slivered almonds adds both flavor and sophistication.

Side Dishes

Serve thick slices alongside creamy scrambled eggs, a crisp green salad, or roasted veggies for a balanced meal. Brioche-like and buttery, this bread is a shining companion to soups—creamy tomato or butternut squash is especially divine with Croissant Bread (Loaf).

Creative Ways to Present

Wow your brunch guests by slicing and toasting Croissant Bread (Loaf), then topping with poached eggs or smoked salmon. For a sweet spin, use it as the base for French toast or bread pudding. Stack slices into mini sandwich triangles with ham and Gruyere for an elevated tea snack.

Make Ahead and Storage

Storing Leftovers

Leftover Croissant Bread (Loaf) stays perfectly fresh at room temperature for up to three days if snugly covered. For longer storage, keep it in the fridge for up to a week. Wrap it tightly to keep out air and preserve moisture for maximum tenderness.

Freezing

This bread is a freezer favorite! Once completely cooled, slice and wrap tightly in plastic, then pop the loaf into a freezer bag. It keeps beautifully for up to three months—just thaw at room temperature or in the fridge overnight, and it’s like fresh-baked all over again.

Reheating

A quick reheat brings back that just-baked magic. Warm slices in a toaster or low oven for a few minutes, or even microwave for 10 seconds if you’re in a hurry. If you want to refresh a whole loaf, tent it with foil and warm at 300 F (150 C) for 10-15 minutes.

FAQs

Can I use unsalted butter instead of salted for lamination?

Absolutely! You can swap in unsalted butter for the lamination layer in your Croissant Bread (Loaf). Just add a small extra pinch of salt to the dough or directly onto the butter before layering to make up for the missing saltiness.

Why does my dough feel too sticky to work with?

Croissant-style doughs are often a little soft, but if it’s sticking to everything, add a teaspoon of flour at a time until it’s just tacky, not wet. Be careful not to add too much extra flour, as that can make the bread less tender.

Can I make Croissant Bread (Loaf) without a stand mixer?

Yes, you can absolutely make Croissant Bread (Loaf) by mixing and kneading by hand. It’s a little more of a workout, but you’ll get a great result—just follow the same timing and visual cues as in the directions.

How do I know when Croissant Bread (Loaf) is done baking?

The best method is to use an instant-read thermometer—the center should register 195°F (90°C). The top will be deeply golden and the bread will sound hollow when tapped. You can also gently lift a corner; if the sides are a nice color, it’s probably ready.

What if I don’t have a 9×5-inch loaf pan?

No worries! You can use another similarly sized loaf pan or even bake in a round cake pan—just adjust the baking time and keep an eye on the color and texture. The most important thing is to avoid overfilling so the dough has room to rise and bake through.

Final Thoughts

Don’t be surprised if Croissant Bread (Loaf) becomes a new staple in your kitchen—it’s that irresistible! The process takes a bit of patience, but the result is a spectacularly flaky, buttery loaf that rivals your favorite bakery. Invite friends over, slice it thick, and share the love. Give this recipe a try and treat yourself to pure comfort, one perfect layer at a time!

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