Croissant Bread Loaf
A delightful blend of buttery croissant layers transformed into a warm loaf, perfect for breakfast or brunch.
Ingredients
Dough Ingredients
- 1 cup warm milk (about 110°F/45°C) Can be substituted with almond milk or oat milk.
- 2 tablespoons sugar
- 2 teaspoons active dry yeast Ensure it foams up to confirm freshness.
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, melted Plus extra for slathering on top.
- 2 eggs beaten Used for glaze.
Instructions
Preparation
- Activate the Yeast: In a small bowl, combine the warm milk, sugar, and yeast. Stir and let it sit for about 5-10 minutes until foamy.
- Mix the Dough: In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and melted butter. Mix until a shaggy dough forms. Knead on a floured surface for 5-7 minutes until smooth.
- First Rise: Shape the dough into a ball, place it in a greased bowl, cover with a towel, and let it rise in a warm place for about an hour or until doubled in size.
Shaping and Baking
- Shape the Loaf: Punch down the risen dough, roll it out into a rectangle about half an inch thick, then roll tightly and pinch seams.
- Second Rise: Place the rolled loaf seam-side down in a greased loaf pan, cover with a towel, and let it rise for about 30 minutes. Preheat oven to 375°F (190°C).
- Bake: Brush the top with beaten egg and bake for 25-30 minutes until golden brown.
- Cool and Enjoy: Remove from oven, cool in pan for 10 minutes, then transfer to a wire rack. Slice and serve warm.
Notes
Don’t skimp on the butter; an extra layer before serving enhances flavor. Store leftovers in an airtight container at room temperature for 1-2 days, or freeze for up to a month.