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Croissant Bread (Loaf)
Buttery laminated loaf with the flaky, tender crumb of a croissant in convenient bread form. Perfect for morning toast or slicing for breakfast.
★★★★☆
(211 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time4 hr 45 min
Bake time1 hr
Total time6 hr 30 min
Makes1
Ingredients
1
1 cup (240ml) whole milk, warmed to about 110°F (43°C)
2
2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet, see Notes)
3
3 Tablespoons (38g) granulated sugar
4
1 and 1/4 teaspoons salt
5
3 Tablespoons (43g) unsalted or salted butter, softened to room temperature and cut into 3 equal pieces
6
3 cups (375g) all-purpose flour (spooned & leveled), plus more as needed and for lamination
7
3/4 cup (12 Tbsp; 170g) salted butter, slightly softened (see Notes)
8
1 large egg, cold or room temperature
9
1 Tablespoon (15ml) water
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