Big and Buttery Croissant Bread
"Instead of shaping individual croissants, turn your laminated dough into a loaf of big, beautiful croissant bread. This recipe is a great place to start if you’re just learning to laminate...."
INGREDIENTS
•
1 1/4 cups (150g) King Arthur Unbleached Bread Flour
•
1/4 cup (28g) King Arthur Baker's Special Dry Milk
•
1 1/2 teaspoons salt
•
2 tablespoons (25g) granulated sugar divided
•
1 large egg plus enough warm water to make 1 cup (227g) of liquid
•
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour plus more as needed
•
1 1/4 teaspoons instant yeast
•
1 tablespoon (14g) unsalted butter melted
•
15 tablespoons (212g) unsalted butter cool to the touch
•
1/4 cup (30g) King Arthur Unbleached All-Purpose Flour
•
1/4 teaspoon plus 1/8 teaspoon salt
•
1 large egg beaten with 1 tablespoon water (egg wash)
•
1 tablespoon coarse sparkling sugar for sprinkling; optional
ADVERTISEMENT