Description
A golden, buttery loaf that combines the flakiness of croissants with the warmth of homemade bread. Perfect for brunches, toasts, or just indulging warm out of the oven.
Ingredients
- All-Purpose Flour: 3 1/2 cups – the base structure for the dough, providing just the right amount of chew.
- Granulated Sugar: 1/4 cup – adds a hint of sweetness to balance the rich butter.
- Salt: 1 1/2 teaspoons – enhances the overall flavor and balances the sweet and savory notes.
- Instant Yeast: 2 1/4 teaspoons – gives the loaf its lift and airy crumb.
- Whole Milk: 1 cup, warm – activates the yeast and adds richness.
- Unsalted Butter (for dough): 1/4 cup, melted – adds moisture and flavor to the dough base.
- Unsalted Butter (for laminating): 1 cup (2 sticks), cold – layered into the dough to create those flaky croissant-like layers.
- Egg: 1 large, for egg wash – gives the loaf its golden sheen and professional finish.
Instructions
- Preheat Your Equipment: Preheat your oven to 375°F (190°C). Line your loaf pan with parchment or lightly grease it.
- Combine Ingredients: In a large bowl, mix flour, sugar, salt, and yeast. Add warm milk and melted butter, stirring until a dough forms. Knead for 8–10 minutes until smooth and elastic.
- Prepare Your Cooking Vessel: Shape the dough into a rectangle, wrap in plastic wrap, and chill in the fridge for 30 minutes. Meanwhile, shape the cold butter into a flat square between two sheets of parchment.
- Assemble the Dish: Roll the chilled dough into a large rectangle, place the butter square in the center, fold dough over butter, and seal edges. Roll out and perform a letter fold. Chill 30 minutes and repeat this process two more times.
- Cook to Perfection: After final chill, roll out and shape the dough into a log. Place it into the prepared loaf pan. Cover and let rise at room temperature for 1 to 1.5 hours until doubled in size.
- Finishing Touches: Brush with egg wash, then score the top with a sharp knife.
- Serve and Enjoy: Bake for 35–40 minutes or until golden brown and puffy. Let cool slightly, slice, and enjoy warm.
Notes
- Use cold butter and dough to ensure proper lamination.
- Chill dough between folds to maintain clean layers.
- Store leftover slices in the freezer for quick toasting.
- Add cinnamon or chocolate chips between folds for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 5g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: croissant loaf, buttery bread, laminated dough, croissant bread loaf, flaky homemade bread