Homemade Croissant Bread (Printer-friendly)

Buttery, flaky French-style loaf with tender layers

# What You'll Need:

→ Dough

01 - 3 ½ cups all-purpose flour
02 - 3 tablespoons granulated sugar
03 - 2 teaspoons instant yeast
04 - 1 ½ teaspoons salt
05 - 1 cup whole milk, lukewarm
06 - ¼ cup unsalted butter, melted
07 - 1 large egg

→ Butter Block

08 - 1 cup unsalted butter, cold, cut into thin slices

→ Egg Wash

09 - 1 large egg
10 - 1 tablespoon milk

# How To Make It:

01 - In a large bowl, combine flour, sugar, salt, and yeast, ensuring yeast does not directly contact salt. Add lukewarm milk, melted butter, and egg. Mix until a sticky dough forms.
02 - Knead the dough for 7 to 10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour or until doubled in size.
03 - Punch down the dough and shape into a rectangle. Cover and refrigerate for 30 minutes to firm.
04 - On a lightly floured surface, roll dough into a 12 x 16-inch rectangle. Arrange cold butter slices over two-thirds of the dough, leaving a 1-inch border.
05 - Fold the unbuttered third over the buttered section, then fold the remaining third on top to create a neat rectangle. Rotate 90 degrees so the open edges face you.
06 - Roll the dough into a 12 x 16-inch rectangle again. Perform a letter fold by folding into thirds. Wrap tightly and refrigerate for 30 minutes.
07 - Repeat the rolling, folding, and chilling process two additional times for a total of three complete turns, chilling 30 minutes between each.
08 - After the final chill, roll dough to approximately 8 x 16 inches. Roll tightly from the short edge into a log shape, sealing the seam.
09 - Place the loaf seam-side down in a greased 9 x 5-inch loaf pan. Cover loosely and let rise until doubled in size, about 1 hour.
10 - Preheat oven to 375°F. Whisk together egg and milk until smooth for the egg wash.
11 - Brush the loaf surface with egg wash. Bake for 35 to 40 minutes until golden brown and hollow when tapped. Tent with foil if browning too quickly.
12 - Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • You get all those buttery, flaky layers without learning tricky pastry shaping techniques
  • The dough comes together in stages, so you can walk away and come back when life interrupts
  • Slices toast up beautifully and freeze remarkably well for busy weekday breakfasts
02 -
  • If butter breaks through the dough during rolling, dust with flour and patch it over immediately
  • Each chilling period is nonnegotiable, otherwise butter softens and you lose those precious layers
  • The dough might feel stubborn at first, but it becomes more cooperative with each turn
03 -
  • Weigh your ingredients instead of using cups for more consistent results
  • Use a ruler during rolling to keep dimensions precise for even folding

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