Croissant Bread (Loaf)

In a large ungreased mixing bowl, whisk the warm milk, yeast, and sugar together. Cover and allow mixture to sit for about 5 minutes or until foamy on top.

Add the salt, butter, and 2 cups of flour. Beat on medium speed for 2 minutes, stopping and scraping down the bowl as needed. Add remaining flour and beat on low speed until a soft dough forms.

Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. Ensure dough is not overly sticky, adding more flour if necessary.

Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides. Cover and allow the dough to rise for 1.5–2 hours until nearly double in size.

Punch down the dough to release the air. Flatten dough into a rectangle and refrigerate for 20 minutes.

Cut the salted butter into 1/4-inch thick slices. Begin laminating by placing butter on the dough, fold and roll as directed. Refrigerate between laminations.

After final lamination, roll dough up like a jelly roll and cut into 5 thick rolls.

Grease a loaf pan and arrange rolls, let rise until puffy.

Preheat the oven to 350°F (177°C).

Whisk egg wash ingredients together. Brush over risen loaf before baking.

Bake loaf for 1 hour, tenting with aluminum foil after 25 minutes. Ensure the center reaches 195°F (90°C).

Cool for 30 minutes in the loaf pan, then remove and cool further before slicing.