Croissant Loaf
1 cup (240ml) warm milk
2 1/4 teaspoons (7g) dry yeast
3 tablespoons (38g) sugar
1 teaspoon salt
3 tablespoons (43g) butter, softened
3 cups (375g) all purpose flour
Lamination
1.5 sticks (170g) butter or salted butter if preferred
1. in the bowl of a stand mixer fitted with a dough hook, mix the milk, sugar and yeast. Rest of 5 minutes
2. add salt, butter and half of the flour and mix on medium speed for 2-3 minutes. Scrape the sides of the bowl with a spatula, add other half of flour and continue kneading for another 3 minutes or until the dough pulls away from the bowl. Add 2-3 tablespoons of extra flour should the dough be too sticky
3. place dough in an oiled bowl, cover with plastic wrap and allow to rise for 2 hours
4. punch dough down to deflate. Place dough on a silicone baking mat, and using your hands, flatten to a 10x14" (25x35) rectangle. Place silicone mat on a baking tray. Cover with plastic wrap and refrigerate for exactly 20 minutes
5. cut butter (butter should not be too soft) in thin slices. Take dough out of the refrigerator and place the butter down the middle of the dough
6. fold left side over the butter, and then the right side to the middle. Rotate dough so the long side of the dough is in front of you. Flour lightly and using a rolling pin, roll the dough into a 9x12" (30x23cm) rectangle. Fold sides like a letter again, cover with plastic wrap and chili for another 20 minutes
7. take dough out of the refrigerator. Flour lightly, roll out and fold as described above. Repeat, cover and chill for 20 minutes
8. for the last time, take the dough out of the refrigerator, flour top, roll out to a 9x12" (30x23cm) rectangle. Starting from the long side, roll the dough into a log, and seam side down cut in 5 equal pieces. Place pieces of dough in a buttered 9x5" (23x13cm) loaf pan, cover and allow to rise 45 minutes
9. Preheat oven to 350°C (180°). Brush dough with egg wash (1 egg + 1 tablespoon water)
Bake for 25 minutes, loosely tent cover with aluminum foil, and continue baking for another 30 minutes. The core temperature should be of 195°F (90°C)
10. take loaf out of oven and cool completely. Gently loosen sides with a spatula to remove from pan
Keep at room temperature for up to 3 days
