Croissant Loaf
Directions
- 1Make the dough
- 2Chill in the fridge overnight
- 3Laminate with 1 double and 1 single fold
- 4Roll into a rectangle with sides 8.6x6.7 inches/22x17cm
- 5Divide into 8 pieces
- 6Roll the dough
- 7Place the dough in the baking pan
- 8Bake at 375F for 22-25 min
- 9Brush with glaze
Ingredients
- 280 g bread flour
- 33 g sugar
- 5 g salt
- 30 g soft unsalted butter
- 4 g dry instant yeast
- 15 g eggs
- 145 g milk
- 125 g unsalted butter
Equipment
baking panrolling pinknifepastry brush
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