Flaky & Buttery Croissant Loaf Recipe | Chef Joshua Weissman
It's not just a loaf of bread. This recipe by Joshua Weissman is a loaf made of croissants, with all of their flakey, buttery layers... just in a new shape.
Ingredients
- Box Grater
- Rolling Pin
- Loaf Pans
- 168g water, at room temperature
- 168g whole milk, at room temperature
- 12g active yeast
- 600g bread flour
- 10g fine sea salt
- 62g granulated sugar
- 45g unsalted butter, at room temperature
- Vegetable oil for greasing baking tray
- 336g unsalted butter
- Cooking spray for loaf pans
- 1 large egg
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