How To Make Croissant Bread Loaf | Croissant Bread | Danish Loaf | Bake and Toss

Today I'm sharing with you How To Make Croissant Bread Loaf which only needs one proof. Who doesn't love a flaky, buttery croissants? When I first came across the idea of a croissant bread (also known as a Danish Loaf) I was intrigued and couldn't wait to try it out for myself. All the glorious buttery goodness of a croissant in perfect tender slices. The dough is braided and folded back on itself, then tucked into a Pullman pan, where it proofs, bakes, and emerges from the oven as one giant loaf of slice-able croissant with a beautifully golden crust, faintly marbled with the pattern of the braid. The croissant loaf is light as air on the inside, layered and crispy on the outside. So let's begin.
Do give this recipe a try. I promise you will love it and please let me know how it turned out to be as comments below. I love to hear from you all :)
Ingredients (1 Loaf : 22*12*10 cm toast pan ) :
125g ( 1 stick + 1 tbsp) unsalted butter for Lamination (soften, with 80-82% butter fat)
Dough:
300g (2 cups ) white bread flour (with 12-13% protein content)
35g (2 tbsp) sugar
6g (2 and 1/4 tsp) instant yeast or active dry yeast (see note below)
3g (1/2 tsp) salt
1 egg ( weigh approx 50 -57g)
125ml (1/2 cup) milk (lukewarm)
25g (1 tbsp + 2 tsp) unsalted butter (melted)
egg wash (1 egg + 10 ml milk)
Note: If you are using active dry yeast, mix it with 125ml luke warm milk ( 38C). Wait for 10 -15 mins. You will know yeast has activated once it forms a froth. Then use it.
Check out my recipe for Classic French Croissant here : • Classic Croissant Reci...
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croissant bread # loaf # danish Bread

[@MothersArt]

Beautiful yammy

[@BakeandToss]

Thank you 🤗