Croissant Loaf
Directions
- 1Make the dough, chill in the fridge overnight.
- 2Make the dough, chill in the fridge overnight.
- 3Make the dough, chill in the fridge overnight.
- 4Laminate with 1 double and 1 single fold, roll into rectangle with sides 8.6x6.7 inches/22x17cm.
- 5Laminate with 1 double and 1 single fold, roll into rectangle with sides 8.6x6.7 inches/22x17cm.
- 6Laminate with 1 double and 1 single fold, roll into rectangle with sides 8.6x6.7 inches/22x17cm.
- 7Divide into 8 pieces, roll.
- 8Divide into 8 pieces, roll.
- 9Divide into 8 pieces, roll.
- 10Place the dough into a loaf pan.
- 11Place the dough into a loaf pan.
- 12Place the dough into a loaf pan.
- 13Bake at 375F for 22-25 min.
- 14Bake at 375F for 22-25 min.
- 15Bake at 375F for 22-25 min.
- 16After baking, brush with glaze.
- 17After baking, brush with glaze.
- 18After baking, brush with glaze.
Ingredients
- 280 g bread flour
- 280 g bread flour
- 280 g bread flour
- 33 g sugar
- 33 g sugar
- 33 g sugar
- 5 g salt
- 5 g salt
- 5 g salt
- 30 g soft unsalted butter
- 30 g soft unsalted butter
- 30 g soft unsalted butter
- 4 g dry instant yeast
- 4 g dry instant yeast
- 4 g dry instant yeast
- 15 g eggs
- 15 g eggs
- 15 g eggs
- 145 g milk
- 145 g milk
- 145 g milk
- 125 g unsalted butter
- 125 g unsalted butter
- 125 g unsalted butter
Equipment
rolling pinknifebaking panpastry brush