CROISSANT LOAF

This is a really interesting and great-looking shared pastry, where you can see the lamination of the butter folded through the loaf. Use the directions on folding the croissant dough in the Danishes recipe. This will give you a two-fold dough when you have done the final resting.

Yields 8–10 good slices

1 quantity Croissant dough (prepared following the Danishes recipe, to the cutting stage)

1 quantity Egg wash

Grease a 9 x 17 cm loaf (bar) tin that is about 10 cm (4 inches) deep.

Take the rested croissant dough from the refrigerator and roll out into a rectangle measuring about 15 x 35 cm (6 x 14 inches), and 2.5 cm (1 inch) thick. This may take quite a lot of energy, as the dough may keep springing back to its original size. If this happens, rest the dough in the refrigerator for about 10 minutes, then resume rolling. This resting process may need to be done a number of times. If the dough is becoming too large to fit in the fridge, simply fold it over and place on a tray before chilling it.

Cut the dough lengthways into three 5 cm (2 inch) wide strips. Plait the strips into a loaf and place in the loaf tin.

Cover loosely with a damp tea towel or damp muslin (cheesecloth). Set aside in a warm room (about 26–28°C/ 79–82°F) for 3 hours, or until it reaches the top of the tin. Spray the cloth with water occasionally if it becomes dry.

Preheat the oven to 160°C (315°F).

Lightly brush the loaf with the egg wash and place in the oven. Bake for 40 minutes, or until golden.

Allow to cool before slicing.

This loaf will stay fresh in a tied-up plastic bag in your bread bin for a week. It makes amazing toast!

NOTE

As a variation, use four strips, each 3.75 cm (1½ inches) wide. Roll each strip in poppy seeds or cinnamon sugar, before plaiting and placing in the prepared loaf tin.