Description
Flaky, buttery Croissant Bread (Loaf) baked to golden perfection in a loaf pan. Easier than croissants but just as delicious.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 tbsp sugar
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 1 cup whole milk, lukewarm
- 1 egg (room temperature)
- 1 1/4 cups unsalted European-style butter (cold)
- 1 egg (for egg wash) (beaten with 1 tbsp water)
Instructions
- In a large bowl, whisk together flour, sugar, yeast, and salt. Add milk and egg, mix until dough forms.
- Knead dough for 5–6 minutes until smooth. Cover and chill for 1 hour.
- Roll butter between parchment into an 8×8” square. Chill until firm but pliable.
- Roll dough into a 12×12” square. Place butter block in center, fold corners over to seal.
- Roll into a rectangle, fold like a letter. Chill 30 minutes. Repeat this 2 more times.
- Roll dough into a rectangle. Fold and shape into a loaf pan. Let rise until doubled.
- Brush with egg wash. Bake at 375°F (190°C) for 35 minutes or until golden brown.
- Cool in pan 10 minutes, then remove and cool completely before slicing.
Notes
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Croissant Bread