Description

Croissant bread is a delightful fusion of traditional croissants and classic bread loaves, captivating bakers and food enthusiasts alike. This innovative pastry combines the flaky, buttery layers of a croissant with the convenient shape and texture of a bread loaf.

Ingredients

3 cups bread flour

1 tablespoon sugar

1 teaspoon salt

2¼ teaspoons active dry yeast

1¼ cups warm water

1 stick unsalted butter, cold

1 egg (for egg wash)

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Instructions

In a large mixing bowl, combine the bread flour, yeast, sugar, and salt. Gradually add the warm water and mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rest for 30 minutes.
While the dough rests, flatten the cold butter into a square, about ½ inch thick, and refrigerate it until ready to use.
Roll the dough into a square large enough to enclose the butter. Place the butter in the center of the dough and fold the edges over to seal it. Roll the dough into a large rectangle, then fold it into thirds like a business letter. Chill the dough for 30 minutes. Repeat this rolling and folding process two more times, chilling between each fold.
After the final fold, roll the dough into a rectangle again. Cut it into strips and layer the strips in a greased loaf pan.
Cover the pan and let the dough rise in a warm place until it nearly doubles in size, approximately 1-2 hours.
Preheat your oven to 375°F (190°C). Brush the top of the loaf with an egg wash made from a beaten egg.
Place the loaf in the oven and bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped. The internal temperature should be between 190°F and 200°F.
Let the croissant bread cool on a wire rack before slicing.

Notes

For flakier layers, ensure the butter stays cold throughout the laminating process.
For sweet variations, add chocolate chips, cinnamon, or fruit preserves between the layers.
For savory variations, try adding grated cheese, herbs, or finely chopped garlic between the layers.
Store croissant bread at room temperature for up to 2 days in a paper bag to maintain its crispness.
Freeze slices for longer storage and reheat at 350°F (175°C) for about 10-12 minutes to restore flakiness.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Pastry
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 2g
Sodium: 300mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg