Croissant Bread

Croissant bread is a hybrid of two timeless baked goods: the flaky, buttery croissant and a soft, sliceable bread loaf. This indulgent creation offers crisp layers on the outside and a tender, laminated crumb inside, making it a luxurious yet practical option for breakfast, sandwiches, or dessert.

Why You’ll Love This Recipe

I love this recipe because it gives me the elegance of a croissant without the need to shape individual pastries. It’s perfect when I want to impress guests or treat myself to a bakery-style loaf right from my kitchen. The layers are incredibly light, the crust is golden and crisp, and I can enjoy it in both sweet and savory ways. Whether I’m making French toast, sandwiches, or simply toasting it with butter, this bread never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• bread flour

• unsalted butter (preferably high-fat)

• fresh yeast

• granulated sugar

• salt

• cold water

• 1 egg (for egg wash)

Directions

1. Prepare the dough:
I start by mixing the bread flour, yeast, sugar, and salt in a large bowl. Once combined, I gradually add cold water and knead the mixture on a floured surface until the dough becomes smooth and elastic. Then I let it rest for 30 minutes covered.

2. Prepare the butter block:
While the dough rests, I shape cold butter into a flat square about ½ inch thick. This will be laminated into the dough to create layers.

3. Laminate the dough:
I roll the dough into a square, place the butter in the center, and fold the dough over the butter to encase it fully. Then I gently roll it out and perform a book fold (fold into thirds), wrap it, and chill for 30 minutes.

4. Repeat the folds:
After chilling, I roll and fold the dough two more times, with chilling breaks in between to keep the butter from melting.

5. Shape the loaf:
I roll the dough into a rectangle, cut it into strips, and layer them in a greased loaf pan. Then I let it proof in a warm place until it nearly doubles in size.

6. Bake the bread:
I preheat the oven and brush the loaf with an egg wash. To create steam and get a crisp crust, I place a pan of water on the bottom rack. I bake the loaf until golden brown and it sounds hollow when tapped (internal temp should be 190°F–200°F).

7. Cool the bread:
After baking, I let the loaf cool on a wire rack to maintain its crisp bottom and layers.

Servings and Timing

This recipe yields one loaf (approximately 10–12 slices)
Prep Time: 1 hour (plus 2 hours chilling and proofing)
Bake Time: 30–35 minutes
Total Time: About 4 hours

Variations

Sweet Variations:
I like to add chocolate chips, cinnamon sugar, or fruit preserves between the folds for a delightful twist. Almond paste or Nutella also make it rich and flavorful.

Savory Variations:
For something hearty, I mix in shredded cheese, chopped herbs, or garlic. These make a perfect side for soups or brunch spreads.

Dietary Options:
When I want a gluten-free version, I use a blend made specifically for bread baking. For a vegan version, I swap in vegan butter and use plant milk mixed with maple syrup as a wash.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 2 days. For longer storage, I wrap it tightly and freeze it for up to a month. When I want to reheat it, I toast individual slices or warm the whole loaf in the oven at 325°F until heated through.

FAQs

What’s the difference between croissant bread and a regular croissant?

Croissant bread is shaped and baked in a loaf pan, while croissants are individually rolled. The texture and layers are similar, but the form is more like sandwich bread.

Can I make croissant bread ahead of time?

Yes, I often prepare the dough and refrigerate it overnight before shaping and baking the next day. This even improves the flavor.

What if I don’t have a stand mixer?

I knead the dough by hand—it takes more time, but I get the same result with a little patience.

Can I add fillings to the dough?

Absolutely. I like adding chocolate, cheese, or jam between layers before shaping the loaf.

How do I know when it’s fully baked?

When the crust is golden brown and the loaf sounds hollow when tapped, it’s ready. An internal thermometer reading of 190°F–200°F confirms it’s done.

Conclusion

Croissant bread is a beautiful balance of artistry and comfort. I enjoy how it transforms everyday ingredients into something special, whether I’m savoring it fresh out of the oven or repurposing it for sweet and savory meals. With its versatility and elegance, this bread has earned a permanent spot in my baking repertoire.

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