Croissant Bread Loaf (Recipe & Video) - Sally's Baking Addiction
"Bakers of any skill level can use this detailed recipe to make a beautifully flaky and golden brown loaf of homemade croissant bread...."
INGREDIENTS
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1 cup (240ml) whole milk, warmed to about 110°F (43°C)
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2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet, see Notes)
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3 Tablespoons (38g) granulated sugar
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1 and 1/4 teaspoons salt
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3 Tablespoons (43g) unsalted or salted butter, softened to room temperature and cut into 3 equal pieces
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3 cups (375g) all-purpose flour (spoon & leveled), plus more as needed and for lamination
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3/4 cup (1.5 sticks; 170g) salted butter, slightly softened (see Notes)
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1 large egg, cold or room temperature
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1 Tablespoon (15ml) water
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Ruler or tape measure
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Silicone baking mat (optional but recommended)
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Rolling pin
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12×17-inch half sheet pan
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9×5-inch loaf pan
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Pastry brush
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