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Laminated Bread

Experience the rich, flaky layers of homemade Laminated Bread, perfect for any occasion, and customizable with your favorite flavors.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 3 hours
Servings: 12 servings
Course: Breakfast, Brunch, Snack
Cuisine: European, French
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup milk (warmed to 105-110 degrees F) Fresh milk is essential for activating the yeast, yielding a fluffy texture.
  • 2 1/4 tsp instant yeast Instant yeast works best for this recipe.
  • 4 tbsp sugar To balance flavors and feed the yeast.
  • 1 1/2 tsp salt Enhances the bread's flavor.
  • 3 tbsp butter (softened to room temperature) Adds richness to the dough.
  • 3 1/4 cups all-purpose flour Use King Arthur Flour for consistent results.
  • 1/2 tsp vanilla extract A touch of sweetness that elevates the flavor.
For Lamination
  • 3/4 cup unsalted butter (cold) Ensures it doesn’t blend into the dough too much.
For Egg Wash
  • 1 egg for egg wash Gives the bread a beautiful golden color.
  • 1 tbsp water To help the egg spread smoothly.

Method
 

Preparation
  1. In a large bowl, combine warm milk, yeast, and sugar; let sit for about 5 minutes until foamy.
  2. Add softened butter, salt, and 2 cups of flour; beat for 2 minutes until gluten develops.
  3. Gradually mix in the remaining flour and vanilla until a soft dough forms.
  4. Knead for 5 minutes until it is smooth and elastic.
  5. Transfer the dough to an oiled bowl, cover it with plastic wrap, and let rise for 1.5 to 2 hours in a warm place until doubled in size.
  6. After rising, gently flatten the dough into a rectangle, cover it, and chill for 20 minutes in the refrigerator.
Lamination
  1. Place sliced cold butter on the chilled dough, fold the sides over to encase the butter, then roll it out into a long rectangle.
  2. Fold it into thirds (like a letter), wrap in plastic, and chill for another 20 minutes. Repeat this step two more times.
Final Shaping and Baking
  1. Roll the dough into a final rectangle, cut into desired sizes, and place them in a greased loaf pan.
  2. Cover with a kitchen towel and let rise for another 45-60 minutes until doubled.
  3. Preheat your oven to 350°F (175°C).
  4. Brush the risen dough with the egg wash.
  5. Bake for 25 minutes, then cover with foil and continue baking for an additional 35 minutes until golden.
  6. Let cool in the pan for a few minutes before turning out and letting cool completely on a wire rack.

Notes

For best results, ensure butter is cold but not rock hard, and maintain proper dough consistency during kneading. Feel free to incorporate your favorite fillings during lamination.