Croissant Bread (Loaf) Recipe

If you’ve ever dreamed of a buttery, flaky croissant but wanted the ease of slicing fresh, golden bread, let me introduce you to Croissant Bread (Loaf). It’s everything you adore about classic croissants—those delicate layers, that heavenly aroma, and rich, melt-in-your-mouth taste—all packaged into an impressive, sliceable loaf. Ideal for a special breakfast, an afternoon treat, or anytime you want to indulge, this recipe brings bakery magic right into your home kitchen.

Ingredients You’ll Need

The beauty of Croissant Bread (Loaf) is that it relies on a handful of accessible, everyday ingredients, but it’s the care you put into each one that builds such wonderful flavor and texture. Here’s what you’ll need, and why each is essential:

• Whole milk (1 cup, warmed): Adds tenderness and richness to the dough, ensuring a soft crumb and golden crust.
• Instant or active dry yeast (2 and 1/4 teaspoons): The key to achieving a lofty, light rise for those signature croissant layers.
• Granulated sugar (3 tablespoons): Feeds the yeast and brings just the right hint of sweetness to balance all the butter.
• Salt (1 and 1/4 teaspoons): Rounds out the flavors, keeping the bread from tasting flat.
• Unsalted or salted butter, softened (3 tablespoons): Incorporates flavor into the dough and contributes to tenderness.
• All-purpose flour (3 cups, plus more as needed): The foundation of structure and chew—spoon and level for best results.
• Salted butter for lamination (3/4 cup): The star of layering, this creates the iconic croissant texture (make sure it’s just soft enough to work with, but not melting).
• Large egg (1): Along with water, it makes a glossy egg wash for that irresistible burnished finish.
• Water (1 tablespoon): Helps whisk into the egg for a perfectly glazed top.

How to Make Croissant Bread (Loaf)

Step 1: Prepare the Dough

Start by whisking together the warmed milk, yeast, and sugar in the bowl of your stand mixer. Let it sit for about 5 minutes until it’s bubbly and foamy—this means your yeast is awake and ready to work its magic. If you prefer to mix by hand, a large bowl and a sturdy wooden spoon will do the trick!

Step 2: Mix and Knead

Add the salt, 3 tablespoons of softened butter, and 2 cups of the flour to your yeast mixture. Beat on medium speed for 2 minutes, scraping down the bowl as needed. Add the remaining flour and mix until you’re left with a super-soft dough that pulls away from the bowl’s sides. If the dough is ultra-sticky, add a bit more flour, a tablespoon at a time, but keep it soft—not stiff. Knead for a full 5 minutes, either with the mixer or by hand, until it’s smooth and elastic, passing the windowpane test if you can!

Step 3: First Rise

Lightly oil a large bowl and nestle your dough inside, turning it over to coat in the oil. Cover and let it rest in a warm spot until nearly doubled in size—about 1.5 to 2 hours. You’ll know it’s ready when you gently press it and it slowly springs back.

Step 4: Chill and Flatten

Punch the dough down to deflate those bubble pockets. Lay it out onto a silicone mat or floured baking sheet and gently stretch it to a 10×14-inch rectangle. Cover and slide it into the fridge for a brief 20-minute chill, allowing the gluten to relax before the lamination party starts.

Step 5: Laminate with Butter – The Croissant Bread (Loaf) Secret

Slice up your salted butter into even slabs. Layer the butter neatly down the center third of your dough rectangle, then fold the sides over it like a letter. Roll gently into a 9×12-inch rectangle, then fold again. Rest it in the fridge for 20 minutes—this helps keep the layers defined and the butter perfectly cool.

Step 6: Repeat Laminations

Repeat the process of rolling, folding, and chilling two more times. Rotate the dough each time before rolling—this is how you layer in all that glorious flakiness Croissant Bread (Loaf) is famous for. After each rolling session, always cover and return to the fridge for 20 minutes so the dough doesn’t lose its shape or get too soft.

Step 7: Final Roll and Shape

With your last lamination, roll the dough out one final time. Starting on the short edge, roll it up like a jelly roll into a tight log, then slice into five pieces. Place them cut side down and side by side in a greased loaf pan—this way, every slice of Croissant Bread (Loaf) will reveal beautiful, spiraled layers. Give them a final 45-60 minute rise until slightly puffy.

Step 8: Bake to Golden Perfection

Preheat your oven to 350°F (177°C). Whisk the egg and water together to make your glaze, then brush it generously over the risen loaf. Bake for about an hour, tenting the top after 25 minutes if it’s browning too quickly. Once the middle hits 195°F (90°C), your Croissant Bread (Loaf) is ready! Cool it in the pan for half an hour, then turn out onto a rack for at least 15 more minutes before slicing. Resist temptation—even though it smells amazing!

How to Serve Croissant Bread (Loaf)

Garnishes

For a bakery-worthy finish, try brushing your loaf with a tiny bit of melted butter right after it comes out of the oven for extra shine. A sprinkle of flaky sea salt or a light dusting of powdered sugar (for a sweet twist) makes each slice look irresistible and elevates that first bite.

Side Dishes

Croissant Bread (Loaf) is the perfect canvas for a brunch spread. Serve it with farm-fresh scrambled eggs, smoked salmon, or a platter of fresh berries. If you’re more savory-inclined, it’s wonderful with soup—think tomato bisque—or as the base for an extravagant grilled cheese.

Creative Ways to Present

Turn slices of Croissant Bread (Loaf) into exquisite French toast, cube it for the best-ever bread pudding, or simply toast and spread with your favorite fruit preserves. For an elegant twist, try serving croissant bread “soldiers” alongside a soft-boiled egg for dipping—your guests will swoon!

Make Ahead and Storage

Storing Leftovers

Wrap your cooled Croissant Bread (Loaf) tightly in plastic wrap or foil. It’ll stay wonderfully fresh at room temperature for up to three days, or in the refrigerator for up to a week. The layers remain beautifully crisp if you gently toast or warm the slices before enjoying again.

Freezing

This bread freezes perfectly! Once it’s fully cooled, slice or leave whole, then wrap well and freeze for up to three months. Thaw overnight in the fridge or at room temperature (slices defrost quickly), and you’ll have bakery-fresh bread whenever the craving strikes.

Reheating

To revive that just-baked magic, warm individual slices of Croissant Bread (Loaf) in a toaster or oven at 325°F for a few minutes. For a whole loaf, wrap in foil and heat in the oven until warmed through. A quick toast brings out the crisp, buttery edges every time.

FAQs

Can I use unsalted butter instead of salted for lamination?

Absolutely! Unsalted butter works just as beautifully for Croissant Bread (Loaf). Simply add an extra pinch of salt to the dough when mixing to balance the flavors. The most important thing is that your butter is cool but pliable, not melting.

Do I have to use a stand mixer, or can I knead by hand?

Kneading by hand is totally fine—just be aware that the dough starts off a bit sticky. A wooden spoon and some patience will get you there, and you’ll develop a real feel for that perfect dough consistency!

Why does my bread deflate after baking?

It’s completely normal for Croissant Bread (Loaf) to deflate slightly as it cools, especially when filled with delicate layers. Letting the bread cool at least 15 minutes out of the pan before slicing helps it set for cleaner cuts and keeps the inside extra tender.

How can I get the most defined croissant layers?

The magic is in the chill! Always follow the recommended refrigeration between laminations and don’t rush those steps. Keep your butter firm and your dough cool to ensure those show-stopping, flaky spirals in every slice.

Can I prepare Croissant Bread (Loaf) ahead of time?

Yes! You can prepare the loaf through the shaping step, cover it in the pan, and refrigerate overnight. Let it come back to room temperature and finish its final rise before baking as usual the next day. Perfect for holiday mornings or brunch plans!

Final Thoughts

This Croissant Bread (Loaf) is one of those recipes you’ll truly want to repeat—perfectly layered, unforgettably buttery, and surprisingly doable in your own kitchen. Give it a try and discover just how irresistible homemade croissant bread can be; your breakfast table will never be the same!

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