I’m excited to share a beautiful croissant‑style loaf baked in a pan—rich, buttery, flaky layers throughout, and easy to slice like sandwich bread but tasting like bakery pastry.
Why I’ll Love This Recipe
I love how this loaf combines the best of both worlds: the pull‑apart, flaky layers of a croissant with the convenience of sliced bread. It’s perfect for toast, sandwiches, or just nibbling fresh with a pat of butter. And baking it as a bread loaf makes it significantly easier than shaping individual croissants.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• All‑purpose or bread flour
• Instant or active dry yeast
• Milk (warm)
• Granulated sugar
• Salt
• Unsalted butter (lots of it—for laminating the dough in layers)
• Egg (for egg wash)
directions
- I mix flour, yeast, sugar, salt, milk, and a bit of butter into a dough and knead until smooth and elastic. This enriched dough is similar in composition to traditional croissant dough.
- I let the dough rise until doubled in size.
- I roll the dough into a large rectangle, then spread cold butter over two‑thirds of it. I fold the dough in thirds (like a letter), chill briefly, then repeat rolling and folding around 3 times to laminate layers.
- After the final fold and chill, I roll the dough to fit a greased loaf pan and place it inside, seam side down.
- I brush the top with egg wash and let the dough rise again in the pan until puffy.
- I bake at a moderately high temperature until golden brown and flaky—usually around 350 °F to 400 °F for approximately 35–45 minutes depending on loaf size.
- I cool the loaf slightly before slicing to preserve the layered texture.
Servings and timing
This loaf yields about 12 slices (serving 8–12 people).
Prep and kneading: ~20–30 minutes
Laminating and chilling rounds: ~1–2 hours (including hands‑off rest time)
Proofing and final rise: 45–60 minutes
Bake time: about 35–45 minutes
Total time: approximately 3–4 hours, most of it resting/chilling time.
Variations
I sometimes:
• Infuse the butter with garlic‑herb flavors or sweet spices before laminating.
• Fold in cinnamon-sugar or chocolate chips between layers for flavored swirls.
• Try a sourdough version using starter instead of commercial yeast for tangier flavor and extra chewiness.
storage/reheating
I store slices in a sealed container or bag at room temperature for up to 2 days. For longer storage, I freeze individual slices for up to 2 months.
To reheat and revive layers, I lightly toast or warm in a 350 °F oven for a few minutes—this brings back crisp edges and buttery texture.
FAQs
Is croissant bread the same as croissants?
I view croissant bread as a simplified version. It’s made using laminated, buttery dough just like croissants, but it’s shaped and baked as a loaf rather than individual pastries. The flavor and flakiness are similar, with much less shaping skill required.
How many lamination folds do I need?
I typically do 3 folds, which gives about 27 layers (3³). That produces a beautifully flaky texture without overwhelming the dough with butter leaks.
Can I skip yeast and make a no‑rise version?
Not if I want true layers and rise. Yeast is essential to add structure and lift, so skipping it results in a dense, biscuit‑like bake rather than a flaky loaf.
Can I use frozen puff pastry instead?
I can, but it won’t get the same volume or chew. Puff pastry lacks yeast and often has higher butter ratio. It makes tasty layers but a different texture.
Does this dough require professional baker tools?
Not at all—I make it using a rolling pin and a standard loaf pan. A stand mixer with dough hook helps but kneading by hand works fine too.
Conclusion
I find this Croissant Bread to be a game-changer in my baking. It gives me the flaky, buttery enjoyment of croissants in a convenient loaf form—perfect for breakfast toast, sandwiches, or just pulling apart fresh. With minimal shaping and real laminated dough, it feels luxurious but still approachable. I always keep a slice ready for a special treat.
Print
Croissant Bread
- Total Time: ~6 hr
- Yield: ~12 slices
Description
A bakery-inspired loaf with flaky, buttery croissant-style layers baked as a sandwich bread—rich, tender, and perfect toasted or as gourmet toast.
Ingredients
Dough:
1 cup (240 ml) whole milk, warmed to 110 °F (43 °C)
2¼ tsp (7 g) instant or active dry yeast
3 Tbsp (38 g) granulated sugar
1¼ tsp salt
3 Tbsp (43 g) softened butter, divided
3 cups (375 g) all-purpose flour, plus more as needed
Lamination Butter:
¾ cup (12 Tbsp / ~170 g) salted butter, lightly softened
Egg Wash:
1 large egg + 1 Tbsp water
Instructions
In the bowl of a mixer (or large bowl), combine warm milk, yeast, and sugar. Let sit until foamy (~5 min). Add salt, softened butter, and 2 cups flour; mix until a soft dough forms. Add remaining flour as needed to form a slightly tacky dough. Knead 5 more minutes until elastic.
Shape dough into a rectangle and chill briefly. Laminate by layering softened butter in the center strip, fold dough in thirds like a letter, then roll out and repeat folds. Chill 20 min between each of three rounds.
After laminated folds and chilling, roll dough into a 9×12″ rectangle and roll up like a jelly-roll. Slice into 5–6 thick rolls.
Arrange slices seam-side down in a greased 9×5″ loaf pan. Cover and let rise until puffy but not overheated (keep dough cool).
Preheat oven while loaf rises. Brush with egg wash (egg + water) before baking to achieve a golden sheen.
Bake until golden and flaky—typically around 1 hour total process but exact time may vary. Cool in pan before slicing.
- Prep Time: ~4 hr 45 min active + chill/rest time
- Cook Time: ~60 min total (baking + prep)
- Category: Breakfast
