Croissant Bread Loaf

Love the buttery, flaky texture of croissants but want the ease of a sliceable loaf? This Croissant Bread Loaf brings together the rich, layered beauty of a croissant with the convenience of bread. Baked in a loaf pan, it’s perfect for slicing and toasting, making everything from breakfast to sandwiches feel extra special. Imagine the golden crust, the soft yet airy inside, and that irresistible buttery aroma filling your kitchen—pure magic.

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Why You’ll Love This Recipe
Buttery & Flaky – All the layers of a croissant in a sliceable format.
Perfect for Toast – Crisps beautifully and melts in your mouth.
Versatile – Enjoy it plain, with jam, or as the base for savory sandwiches.
Freezer-Friendly – Make ahead and freeze slices for later.
Baking Fun – Learn the art of lamination without shaping individual croissants.

Ingredients You’ll Need

For the Dough:

• 3 ½ cups all-purpose flour (plus extra for dusting)
• ¼ cup granulated sugar
• 2 ¼ tsp active dry yeast (1 packet)
• 1 tsp salt
• 1 cup warm milk (110°F or 43°C)
• ¼ cup warm water
• 2 tbsp unsalted butter, softened
• 1 egg (room temperature)

For the Butter Block (Lamination):

• 1 cup unsalted butter (cold, cut into slabs)
• 1 tbsp flour (for dusting butter if needed)

For the Egg Wash:

• 1 egg
• 1 tbsp milk or water

Tools You’ll Need
Mixing bowls
Stand mixer (optional but helpful)
Rolling pin
Plastic wrap
Loaf pan (9×5 inch)
Pastry brush
Sharp knife or bench scraper

Step-by-Step Instructions

Step 1: Make the Dough
In a large mixing bowl, combine warm milk, warm water, and sugar. Stir in yeast and let sit for 5–10 minutes until foamy.
Add the flour, salt, softened butter, and egg. Mix until a soft dough forms.
Knead the dough by hand or with a stand mixer for 6–8 minutes until smooth and elastic.
Form into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.

Step 2: Prepare the Butter Block
Place the cold butter pieces on a sheet of parchment paper.
Top with another sheet of parchment and use a rolling pin to pound and shape the butter into a 7×7 inch square.
Refrigerate the butter block while the dough rises.

Step 3: Roll & Laminate
Once the dough has risen, punch it down and roll it into a 10×10 inch square on a lightly floured surface.
Place the chilled butter block in the center like a diamond. Fold each corner of the dough over the butter, sealing it inside.
Roll the dough into a long rectangle, about 8×20 inches.
Fold the dough into thirds (like a letter), wrap in plastic, and chill for 30 minutes.
Repeat this rolling, folding, and chilling process two more times (3 turns total), chilling between each one. This creates those classic croissant layers.

Step 4: Shape & Final Proof
After the final chill, roll the dough out into a rectangle about 9×14 inches.
Fold it into thirds again, then roll it slightly to fit your greased 9×5 inch loaf pan.
Place the shaped dough into the pan, cover lightly, and let rise for 1–1.5 hours, or until puffy and almost doubled.

Step 5: Bake the Loaf
Preheat your oven to 375°F (190°C).
Whisk the egg and milk for the egg wash and gently brush it over the top of the dough.
Bake for 35–40 minutes, or until golden brown and cooked through. The loaf should sound hollow when tapped.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for the Perfect Croissant Bread Loaf
Keep Butter Cold – This is crucial for creating flaky layers. Chill between folds!
Roll Gently – Avoid pressing too hard so you don’t lose the layers.
Use a Sharp Knife – For clean slices once baked.
Don’t Rush the Proof – A well-proofed dough will bake light and fluffy.
Reheat for Magic – Lightly toasting a slice brings those croissant layers back to life.

Serving Suggestions
Breakfast – Toasted with jam, butter, or honey.
Savory Sandwiches – Layer with turkey, cheese, or egg salad for a gourmet touch.
French Toast – Use thick slices for the ultimate brunch treat.
Bread Pudding – Day-old slices are perfect for soaking up custard.
Mini Croissant Grilled Cheese – Lightly toast, slice, and griddle with cheese inside.

How to Store & Freeze

Storing:

• Keep the loaf in an airtight container at room temperature for up to 3 days.
• For longer freshness, refrigerate and toast slices before serving.

Freezing:

• Slice the loaf and freeze individual slices in a zip-top bag.
• Toast directly from frozen for quick buttery goodness.

Frequently Asked Questions

1. Can I make this dough ahead of time?
Yes, the dough can be made and chilled overnight before lamination begins the next day.

2. What’s the best flour to use?
All-purpose flour works well, but bread flour gives a slightly chewier texture.

3. Can I make this without a stand mixer?
Absolutely—just knead by hand until the dough becomes smooth and elastic.

4. Can I add chocolate or herbs to the loaf?
Yes! Layer in finely chopped chocolate, cheese, or herbs before the final shaping.

5. What if my butter leaks out during baking?
A little leakage is normal. Be sure to chill well and seal the dough tightly before baking.

Final Thoughts
The Croissant Bread Loaf is the best of both worlds—flaky and buttery like a croissant, but as simple and sliceable as your favorite loaf of bread. Whether you’re enjoying it with coffee in the morning or using it to elevate your next sandwich, it’s a recipe that’s worth every delicious layer.

Try it out and let your kitchen smell like a French bakery! Don’t forget to share your photos and leave a review—I’d love to hear how your loaf turned out.

Preparation Time: 1 hour (plus chilling and rising time)
Cooking Time: 40 minutes
Cuisine: French-inspired

Nutritional Information (Per Serving):
Calories: 340 | Protein: 7g | Carbohydrates: 32g | Fat: 20g | Fiber: 1g | Sodium: 310mg

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