Croissant Bread Loaf is a delicious twist on the classic croissant, baked together into a big, soft loaf that’s full of flaky layers and buttery goodness. It has that familiar golden crust and tender, airy inside that make croissants so irresistible, but in a convenient loaf shape that’s perfect for slicing and sharing.
I love making this loaf because it feels special but is actually pretty simple to put together. There’s something so satisfying about pulling apart warm slices that have those delicate layers you expect from croissants. It’s like having the best of both worlds: the elegance of a croissant with the ease of a loaf bread.
My favorite way to enjoy Croissant Bread Loaf is toasted lightly with a little butter or jam. It’s perfect for breakfast, brunch, or even a cozy snack with coffee or tea. Whenever I serve it, people always ask for more because it’s just so buttery and soft, and a little fancy without trying too hard.
Key Ingredients & Substitutions
All-purpose flour: This flour works great for the dough’s structure. If needed, you can use bread flour for a slightly chewier texture.
Butter (for laminating): Use cold, unsalted butter for folding layers. Salted butter changes the flavor, so stick with unsalted. If it’s too hard, gently warm it to make it pliable but not melted.
Yeast: Instant yeast saves time since it doesn’t need proofing. If unavailable, active dry yeast works but mix it with warm milk first to activate.
Milk: Whole milk adds richness and tenderness. You can swap with any milk you like, but skim might create a less soft crumb.
Egg (for egg wash): Brushing egg on top gives a shiny, golden crust. If allergic, milk or cream can be used but won’t brown as deeply.
How Do You Create the Flaky Layers in Croissant Bread Loaf?
The secret lies in the laminating technique, which folds butter into the dough to form layers:
- Roll the dough into a rectangle and place a cold butter block in the center.
- Fold the dough around the butter like an envelope to seal it in.
- Roll this out again into a rectangle longer than wide.
- Fold into thirds, like folding a letter, then chill for 30 minutes to let butter firm up.
- Repeat rolling and folding two more times, chilling in between, to create many thin layers.
This slow folding and chilling keep the butter solid and separate layers of dough. When baked, the moisture turns to steam, puffing up the layers for that classic flaky texture.
My tip: Keep everything cold, and don’t rush the resting times. This patience rewards you with crisp, buttery layers that pull apart beautifully.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and letting the dough rise comfortably.
- Rolling pin – helps to roll out the dough evenly for laminating the butter layers.
- Parchment paper – great for shaping the butter block and rolling the dough without sticking.
- Loaf pan (8.5×4.5 inches) – holds the dough shape while baking for that classic loaf form.
- Pastry brush – for applying the egg wash to get a shiny, golden crust.
- Plastic wrap or clean kitchen towel – keeps the dough moist during proofing and resting.
Flavor Variations & Add-Ins
- Add cinnamon and sugar between layers for a sweet cinnamon swirl loaf, great for breakfast treats.
- Fold in pieces of ham and cheese before shaping for a savory twist that’s perfect for sandwiches.
- Mix in herbs like rosemary or thyme into the dough for a fragrant and flavorful loaf ideal with soups.
- Try adding chocolate chips or dried fruit between layers for a sweet surprise in every slice.
How to Make Croissant Bread Loaf?
Ingredients You’ll Need:
For The Dough:
- 4 cups (500g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 tsp salt
- 1 tbsp instant yeast
- 1 ¼ cup (300ml) whole milk, warm (about 95°F/35°C)
- 2 tbsp unsalted butter, melted
For Laminating:
- 1 ¼ cups (280g) unsalted butter, cold
For Finishing:
- 1 egg (for egg wash)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time, plus resting and rising times totaling around 4 hours. Laminating the dough requires some chilling between folds, and you’ll need time for the dough’s first and final rises. Baking takes about 30-35 minutes.
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, mix together the flour, sugar, salt, and yeast, making sure the salt and yeast don’t touch. Add warm milk and melted butter. Stir until a rough dough forms.
2. Knead and Rise:
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic, or use a stand mixer for 5-6 minutes. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 to 1½ hours, until doubled.
3. Prepare the Butter Block:
Put cold butter between parchment sheets and roll into a flat 7×7 inch square. Keep it cold but flexible.
4. Laminate the Dough:
Roll the dough into a 10×20 inch rectangle. Place the butter block in the center, fold the dough like an envelope, sealing the edges. Roll the dough back into a 10×20 inch rectangle and fold it into thirds. Wrap in plastic and chill for 30 minutes. Repeat this rolling and folding process two more times, chilling 30 minutes each time to create flaky layers.
5. Shape and Proof:
After the last chill, roll the dough into a 10×15 inch rectangle. Cut into 6 long strips. Stack or arrange the strips inside a greased loaf pan (8.5×4.5 inches). Cover and let rise for 45 to 60 minutes until nearly doubled.
6. Bake It:
Preheat the oven to 375°F (190°C). Beat the egg and brush it onto the top of the loaf for a golden, shiny finish. Bake for 30-35 minutes until deeply golden brown. If it darkens too fast, cover loosely with foil.
7. Cool and Serve:
Let the bread cool completely in the pan before slicing. Optionally, sprinkle with powdered sugar. Enjoy the soft, buttery, flaky slices plain or with your favorite spread.
Can I Use Frozen Butter for Laminating?
It’s best to use cold, but not frozen, butter for laminating. If your butter is frozen, let it thaw in the fridge until it’s firm but pliable before rolling to ensure even layers.
How Should I Store Leftover Croissant Bread Loaf?
Store leftovers in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze slices in a zip-top bag and toast or warm before serving.
Can I Make This Bread Ahead of Time?
Yes! You can complete all the preparation steps, then refrigerate the shaped loaf overnight for a slow final rise. Just bring it to room temperature before baking.
What’s the Best Way to Reheat Croissant Bread Loaf?
Reheat slices in a toaster or oven at low heat to restore crispness and warmth without drying it out. Avoid microwaving as it can make the layers soggy.
