Croissant Style Bread Loaf

In a large bowl, combine flour, yeast, sugar, salt, 1 beaten egg (for dough), softened butter, and warm milk.

Mix with your hands until a shaggy dough forms, then turn out onto a work surface.

Knead the dough for 5-10 minutes until it becomes smooth and elastic.

Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

On a lightly floured surface, roll the chilled dough into a rectangle. Place the cold butter block on one half of the dough.

Fold the other half of the dough over the butter and pinch the seams to seal it in completely.

Roll the dough into a long rectangle and perform a letter fold (folding in thirds). Rotate the dough 90 degrees, roll out again, and perform another letter fold. Wrap and chill for 30 minutes.

Repeat the process of rolling and folding two more times, chilling for 30 minutes between each set of folds.

After the final chill, roll the dough into a rectangle and cut it lengthwise into several long strips.

Stack the strips on top of each other, gently press them together, and roll out slightly to meld the layers.

Roll the stacked dough into a tight log shape.

Place the log into a parchment-lined loaf pan. Let it rise in a warm place for 1-2 hours, or until puffy and nearly doubled in size.

Preheat your oven to 375°F (190°C). Brush the top of the loaf with the beaten egg for an egg wash.

Bake for 30-35 minutes, or until golden brown and cooked through. Let cool before slicing.