Croissant Bread Recipe

Introduction

Discover how to make croissant bread, a delightful twist on traditional bread that combines flaky layers with a tender crumb. This recipe guides you through creating buttery, airy bread perfect for breakfast or as a snack.

Ingredients

• 3 ½ cups bread flour
• 1 ¼ cups water
• ¼ oz fresh yeast
• 2 tbsp granulated sugar
• 1 tsp salt
• 1 cup unsalted butter (cold, high-fat variety)
• 1 egg (for egg wash)

Instructions

1. Step 1: In a large mixing bowl, combine bread flour, fresh yeast, sugar, and salt. Mix the dry ingredients well.
2. Step 2: Gradually add water while mixing until a dough forms. Transfer the dough to a floured surface and knead until smooth and elastic, about 10 minutes.
3. Step 3: Shape the dough into a ball and cover it. Let it rest for 30 minutes to relax the gluten.
4. Step 4: Meanwhile, shape the cold butter into a flat square about half an inch thick.
5. Step 5: Roll the dough into a large square that can fully enclose the butter. Place the butter in the center and fold the dough edges over to encase it completely.
6. Step 6: Roll the dough gently into a long rectangle. Fold it into thirds (a book fold), then chill in the refrigerator for 30 minutes to keep the butter firm.
7. Step 7: Repeat the rolling and folding process two more times, with 30-minute chilling periods between each fold.
8. Step 8: After the final fold, roll the dough into a rectangle and cut it into even strips. Layer these strips into a greased loaf pan.
9. Step 9: Let the shaped dough proof in a warm place until it nearly doubles in size.
10. Step 10: Preheat your oven to 375°F (190°C). Brush the loaf’s surface with the beaten egg to create a golden, shiny crust.
11. Step 11: Place a tray of water in the oven to generate steam, then bake the bread for 30–35 minutes until golden brown and hollow sounding when tapped. The internal temperature should reach 190°F to 200°F.
12. Step 12: Remove the bread from the oven and cool it on a wire rack to avoid a soggy bottom.

Tips & Variations

• Use an oven thermometer to ensure accurate baking temperature for the best crust and crumb.
• For a richer flavor, try using European-style butter with a higher fat content.
• Experiment with adding herbs or cheese between the layers before folding for a savory twist.
• Make sure to keep the butter cold during laminating to achieve distinct flaky layers.

Storage

Store the croissant bread in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to 1 month. Reheat slices in a toaster or oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of fresh yeast?

Yes, you can substitute dry yeast for fresh yeast. Use about one-third the amount of dry yeast and activate it in warm water before mixing with the flour.

How do I know if the bread is fully baked?

Fully baked croissant bread will be golden brown on top and sound hollow when tapped on the bottom. Using a food thermometer, the internal temperature should be between 190°F and 200°F.

Croissant Bread Recipe

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This Croissant Bread recipe walks you through creating a flaky, buttery loaf with beautifully layered texture reminiscent of classic croissants. Using bread flour, cold butter, and a series of folds and rests, the dough develops rich, flaky layers perfect for breakfast or brunch. The bread is proofed and baked with steam to achieve a golden, crispy crust with a tender interior.

• Author: Isabella
• Prep Time: 1 hour 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 1 loaf (about 10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Essential Ingredients

• 3 ½ cups bread flour
• 1 ¼ cups cold water
• ⅔ cup unsalted butter (cold, high-fat variety), divided
• 2 ¼ tsp fresh yeast (or 1 packet active dry yeast)
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 large egg (for egg wash)

Instructions

1. Mix the Ingredients: In a large mixing bowl, combine bread flour, yeast, sugar, and salt. Mix until evenly blended.
2. Add Water and Knead: Gradually add cold water while mixing. Transfer dough to a floured surface and knead for 8–10 minutes until the dough is smooth and elastic, indicating good gluten development.
3. First Rest: Shape dough into a ball and cover it with a damp cloth. Let it rest at room temperature for 30 minutes to relax the gluten and make rolling easier.
4. Prepare the Butter: While the dough rests, shape ⅔ of the butter into a flat square about half an inch thick. Keep remaining butter cold for later use.
5. Roll and Encase the Butter: Roll the rested dough into a square large enough to fully encase the butter block. Place the butter in the center and fold the dough edges over to seal it completely.
6. First Folds: Roll the dough and butter package into a long rectangle. Perform a “book fold” by folding the dough into thirds. Wrap in plastic and chill in the refrigerator for 30 minutes to keep the butter firm.
7. Final Folds: Repeat the rolling and folding (book fold) process two more times, chilling the dough for 30 minutes between each to maintain layering without melting the butter.
8. Shape the Loaf: Roll the laminated dough into a large rectangle. Cut into even strips and layer them inside a greased loaf pan to build height and layered texture.
9. Proof the Dough: Place the loaf pan in a warm spot and allow the dough to proof until nearly doubled in size, approximately 1 to 1.5 hours. This step ensures a light, airy crumb.
10. Preheat the Oven and Prepare: Preheat the oven to 375°F (190°C). Place a tray filled with water at the bottom rack to create steam for a crispy crust. Brush the top of the loaf with a beaten egg to get a shiny golden finish.
11. Bake: Bake the loaf for 25–30 minutes, or until the crust turns a deep golden brown and the bread sounds hollow when tapped. Ideal internal temperature should reach about 190°F (88°C).
12. Cool: Remove from oven and transfer the bread to a wire rack to cool completely. This prevents the bottom from becoming soggy and allows the crust to retain crispness.

Notes

• Maintain cold temperatures for butter and dough during lamination to ensure flaky layers.
• Use an oven thermometer for accurate baking temperature.
• Allow the bread to cool completely before slicing to preserve texture.
• Fresh yeast gives the best rise, but active dry yeast works as a substitute.
• If dough becomes sticky during kneading, lightly flour the surface but avoid adding too much flour to keep bread tender.
• Adjust proofing time based on room temperature; warmer climates may require less time.
• Steam in the oven is crucial for a crisp crust—don’t skip the water tray.

Keywords: croissant bread, laminated dough, flaky bread, homemade bread, layered bread, French bread, breakfast bread