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Flaky and Buttery Croissant Bread Loaf Recipe Everyone Will Love

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Learn how to make delicious Flaky and Buttery Croissant Bread Loaf. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 3 ½ cups all-purpose flour, plus extra for dusting
  • 1/4 cup granulated sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 cup whole milk, warmed (about 110°F)
  • 2 large eggs, room temperature
  • 1 ¼ cups unsalted butter, very cold and cut into thin slices
  • 1 teaspoon vanilla extract (optional, but adds a lovely depth)
  • 1 egg yolk mixed with 1 tablespoon water, for egg wash

Substitution notes: If you don’t have whole milk, 2% works fine, or even a mix of milk and cream for extra richness. Unsalted butter is best here to control salt levels, but salted butter can work—just skip the extra salt in the dough. And if you’re shy about yeast, instant yeast is forgiving and doesn’t require proofing, making this loaf easier than it looks.

Instructions

  1. Start by mixing the dry ingredients—flour, sugar, yeast, and salt—in a large bowl. Mama Lu never measured too strictly, so don’t sweat the exact numbers; just aim for balance.
  2. Whisk together the warm milk, eggs, and vanilla extract in a separate bowl. Slowly pour this liquid mixture into the dry ingredients, stirring gently until a soft dough forms.
  3. Turn the dough onto a lightly floured surface and knead it for about 5 minutes, until smooth but still slightly sticky. This step reminds me of the times I’d knead biscuit dough beside Mama Lu, feeling the rhythm and warmth of the kitchen seep into my hands.
  4. Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 1 to 1 ½ hours, until doubled in size.
  5. While the dough is rising, prepare your butter layer. Lay out a large piece of parchment paper, and arrange the cold butter slices into a 7×7 inch square. Fold the parchment over and gently pound the butter with a rolling pin to even it out into a smooth, pliable slab. This step takes patience—Mama Lu always said, “Good things come to those who wait.”
  6. Once the dough has risen, roll it out on a floured surface into a 14×14 inch square. Place the butter slab in the center, fold the dough over it like an envelope, sealing the edges.
  7. Roll the dough out again into a 14×20 inch rectangle, then fold it into thirds, like a letter. Wrap in plastic and chill in the fridge for 30 minutes.
  8. Repeat the rolling and folding process two more times, chilling the dough between each fold. This layering creates those signature flaky layers that make the loaf so special.
  9. After the final fold, roll the dough into a 9×12 inch rectangle. Roll it up tightly from the long side and tuck the ends under to form a loaf shape.
  10. Place the loaf seam-side down into a greased 9×5 inch loaf pan. Cover loosely and let it rise for another 45 minutes, until puffy.
  11. Preheat your oven to 375°F. Brush the loaf gently with the egg wash for that golden, glossy finish.
  12. Bake for 30 to 35 minutes, until the loaf is deep golden brown and sounds hollow when tapped. If the top browns too quickly, tent with foil halfway through baking.
  13. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This pause reminds me of the long waits on the farmhouse porch, watching the sun dip behind the mountains, savoring anticipation.

Find it online: https://claracooking.com/flaky-and-buttery-croissant-bread-loaf/