My take on this indulgent croissant bread loaf was inspired by Emily’s Plate version, but I followed a detailed method similar to the one from Sally’s Baking Addiction. The result is a loaf that’s rich, layered, and perfect for toast or sandwiches.

Croissant Bread Loaf

Why You’ll Love This Recipe

I love this recipe because it delivers the flaky, buttery layers of croissants in the convenient form of a loaf. It’s easier than shaping individual croissants but just as impressive—airy, tender, and dressed in a glossy golden crust. Plus, it uses just a handful of pantry-friendly ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose or bread flour
Unsalted butter (plus extra for lamination)
Milk
Sugar
Salt
Active dry yeast
Egg (for egg wash)

These staples come together to create that irresistible croissant-style texture with minimal fuss.

Directions

Activate yeast: Combine warm water (or milk), yeast, and sugar until frothy.
Make dough: Stir in flour, milk, melted butter, and salt until a shaggy dough forms. Knead until smooth.
First rise: Let the dough rise until puffed, about 45 minutes.
Laminate: Roll dough into a rectangle and grate frozen butter onto one half. Fold the dough around the butter, roll out again, fold in thirds, and chill. Repeat lamination two–three times, chilling between turns.
Final rise & shape: Roll out laminated dough, fold into a loaf shape, place in a greased loaf pan, and let it proof until puffy.
Egg wash: Brush loaf with beaten egg for a glossy finish.
Bake: In a preheated oven, bake at high heat covered (in Dutch oven or pan), then remove cover and bake until deeply golden and internal temp reaches ~200 °F (95 °C).
Cool: Let the loaf rest 20–30 minutes before slicing for clean, tender slices.

Servings and Timing

Servings: 8 slices (typical for a standard loaf pan)
Hands-on time: ~1 hour
Inactive time (rising & chilling): ~5–6 hours
Total time: Around 6–7 hours including cooling

Variations

Chocolate: Stir 200 g chocolate chips into the dough during the 3rd–4th fold for a sweet twist.
Savory: Add herbs like rosemary or thyme during lamination for an herb-infused loaf.
Sourdough version: Swap yeast for sourdough starter and follow a longer fermentation method for deeper flavor and texture.

Storage/Reheating

Short-term: Store at room temperature in an airtight bag for up to 2 days.
Freezing: Slice and freeze in zip-top bags for up to 3 months—toast or bake straight from frozen.
Reheating: Warm slices in a toaster oven or oven at low heat for a minute or two for a just-baked crispness.

FAQs

What type of butter should I use?

I use unsalted butter so I can control salt better, but salted butter works too—just reduce added salt slightly in the dough.

Why is the dough chilled between folds?

Chilling keeps the laminated butter solid, allowing the layers to remain distinct and flaky instead of melting into the dough.

How do I know the loaf is fully baked?

I look for a deep golden crust and an internal temperature of about 195–200 °F (90–95 °C). It should also sound hollow when tapped.

Can I make this dough ahead and freeze?

Absolutely! After your final fold or after shaping, wrap the dough and freeze. Thaw in the refrigerator overnight, then bake as directed.

Why did butter leak from my loaf?

That usually means the dough was under-proofed or the butter got too warm. Ensuring proper proofing and keeping temperatures cool helps avoid leakage.

Conclusion

I find this croissant bread loaf to be a game-changer—bringing the buttery decadence of croissants into a sliceable loaf. It’s perfect for a special breakfast or sandwich night, with endless customization options from sweet to savory. I hope you enjoy it as much as I do!