Croissant Bread Loaves
IngredientsMakes two gorgeous loaves!
- 1 lb. 8 oz. bread flour (about 5 cups, but best weighed)
- 1 packet of active dry yeast (about 2¼ teaspoons)
- 14-16 fl. oz. warm water (100 to 110°F) I prefer spring water
- 2-3 tablespoons sugar
- 2 teaspoons Kosher or other uniodized salt
- 2 teaspoons vegetable oil
- 2 sticks (8 oz. softened butter)
- 1 egg + 1 teaspoon water, beaten for egg wash
- Measure flour into mixing bowl. Add water and sprinkle yeast on top of water. Gently stir the yeast and water without trying to mix in the flour. This is to soften the yeast.
- Make a well in the center of the flour and add the sugar and salt. Add the oil to the liquid area. Let sit for a couple of minutes.
- Stir all ingredients until incorporated and then knead on a lightly floured surface for about 3-4 minutes.
- Round the dough and place back into the bowl.Cover and let rise for about 30 minutes. The dough won't rise very much, but you should see some air holes in the bottom of the dough.
- Roll out the dough into a rectangle, mark off into thirds. Spread half of the butter onto the middle third and fold over one end. Place the remaining butter over that third and fold over the remaining third of dough. Wrap the dough and refrigerator for 15-30 minutes to firm up the butter.
- Do two more tri-folds of the dough as seen in the video, resting the dough in between if necessary.
- The final roll - Roll out the dough into a 18 by 14 inch rectangle and cut in half lengthwise. Roll up each piece of dough and place into greased bread pans. Proof until doubled in size. You can proof them uncovered in a homemade proof box or covered at room temperature or in a slightly warmer place. If too warm, the butter will melt out. See my article and video about proofing here.
- Brush the loaves with egg wash and bake in a preheated 400°F oven for about 30 minutes or until nicely browned on the outside and the bottom of the bread sounds hollow when tapped.
© 2016 Susan J. Sady