It seems like you’re looking for a recipe for croissant bread, which combines the flaky, buttery layers of croissants with the form of a traditional loaf of bread. Here’s a basic recipe for croissant bread:
Ingredients:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup warm milk (about 110°F or 43°C)
- 1/4 cup granulated sugar
- 3 1/4 cups all-purpose flour, divided
- 1 teaspoon salt
- 1 cup unsalted butter, cold
- 1 egg (for egg wash)
Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes foamy.
- Prepare the Dough:
- In a large bowl, combine 3 cups of flour and salt. Add the yeast mixture and stir until a dough forms.
- Knead the Dough:
- Turn the dough onto a floured surface and knead for about 5-8 minutes, adding more flour as needed, until the dough is smooth and elastic.
- Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Butter Block:
- While the dough is chilling, flatten the cold butter between two sheets of parchment paper into a rectangle.
- Laminate the Dough:
- Roll out the chilled dough into a rectangle and place the flattened butter block in the center. Fold the dough over the butter like an envelope. Roll it out again and fold into thirds. Repeat this process two more times, chilling the dough between turns.
- Shape the Croissant Bread:
- After the final turn, roll out the dough into a rectangle. Roll the dough tightly into a log, starting from one of the longer sides.
- Place in Pan:
- Grease and flour a loaf pan. Place the rolled dough into the pan, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Egg Wash:
- Beat an egg and brush it over the top of the risen dough.
- Bake:
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the bread sounds hollow when tapped.
- Cool:
- Allow the croissant bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Slice and enjoy your homemade croissant bread!