Easy Twisted Croissant French Bread

Today you will know about the Easy Twisted Croissant French Bread recipe. So, without wasting time let’s start:

Table of Contents

Time To Make It

Prep Time	Cook Time	Chilling Time	Total Time	Calories
1 HR 20 Minutes	20 Minutes	1 HR	2 HRS 40 Minutes	277 kcal

Ingredients To Make Easy Twisted Croissant French Bread

To make the Chicken Alfredo Pizza, the ingredients which are required to make this recipe are the following which are shown below:

salted butter, 1 cup (227 g), at room temperature
2 cups of 105-110 degree Fahrenheit warm water
1 tablet of dry or active instant yeast
Granulated sugar, two tablespoons
1 1/2 teaspoons of salt
All-purpose flour, about 4 3/4 cups (675 g).

Instructions To Make Easy Twisted Croissant French Bread

To make the Easy Twisted Croissant French Bread, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Easy Twisted Croissant French Bread and the instructions are the following which are shown below:

Pick an item of parchment paper that is around 16 1/4 inches by 12 inches for the butter packet. It doesn’t have to be precise, but it should be close to those measurements. About 4 1/2 inches should be folded in between the two short sides of the parchment. They will partly cross paths. Well-defined edging.
Fold the top and bottom edges in by 1 3/4 inches while maintaining the folded-in edges. With the central rectangle measuring around 8 1/2 by 7 inches, it should fold up into a little parchment package. For a visual, see the photographs in the post.
Open up the parchment. Place the butter, which has been cut into big pieces, in the middle of the paper. Turn the packet over so the folded sides are on the bottom, then fold the packet using the pre-creased folds.
If you use too much force, the paper might tear. Roll the butter with a rolling pin until it begins to flatten and combine into a thick square. The butter should be rolled into a thin sheet and tapped or rolled with a rolling pin until it reaches the edges of the paper package and is about the same thickness. Place there to cool down while you prepare the dough.
To make the dough: Water, yeast, and sugar should all be added to the dough hook-equipped bowl of a stand mixer. Wait until frothy, about two minutes. When a soft dough develops and it clears the edges of the bowl, add the salt and flour. If the dough is clinging to the dough hook or the bowl’s sides, add a bit more flour at a time.
It’s crucial that the dough is not overfloured or stiff since else, rolling it out would be challenging. On the other hand, a dough that is overly soft and sticky might also be an issue. Look for a dough that easily clears the bowl’s sides yet is soft and just a little bit sticky. It shouldn’t be excessively soggy or sticky, but it should leave a small residue on your fingertips.
The dough should be soft and smooth after 3–4 minutes of kneading.
Put a lid on the basin, or move the dough to a bowl that has been gently oiled and covered. Wait an hour or more for the dough to double.
Toss the dough onto a worktop that has been gently dusted with flour after giving it a quick punch. About 18 inches by 11 or 12 inches, roll into a rectangle.
Unfold the parchment after removing the butter package from the fridge, but keep the butter in its original location. Lay down the rolled-out bread dough and place the butter package in the middle, face down. Butter should remain on the dough once the paper has been gently peeled off.
The following two processes of folding and rolling the dough must be completed rapidly to prevent the butter from becoming too soft.
Over the butter, fold one of the short sides of the dough approximately halfway to two thirds. The second short side of the dough is folded over the butter, slightly overhanging the previous folded side.
About a half to a full inch should be folded over on the top and bottom sides before sealing them.
Once again, fold the dough in half (left to right or vice versa).
Roll the dough into a about 8-inch by 22-inch rectangle, beginning in the middle. Allowing the gluten to relax and roll again will prevent the dough from springing back when rolled.
Fold one of the long rectangle’s short edges into the middle. Repetition is required to get the other short edge to the center. One of the short sides should be used to fold the dough in half.
Rest the dough for two to three minutes. Use parchment paper to line two half-sheet pans. Heat the oven to 375°F (400°F for a crustier baked good).
Make a square of 12 or 13 inches by rolling. Allowing the gluten to relax and roll again will prevent the dough from springing back when rolled. 4 strips should be cut from the square.
Place two strips per sheet pan, spaced a few inches apart, on the prepared sheet pans after twisting each strip three to four times.
The dough may rise in the refrigerated overnight or for several hours. When removing the dough from the refrigerator, if it hasn’t risen sufficiently, let it to return to room temperature and continue rising until almost doubled. These loaves shouldn’t be allowed to rise in an excessively warm area since the butter will melt before they bake, preventing you from getting the flaky, buttery layers.
For 20 to 22 minutes, bake the loaves until pleasantly brown.
As soon as the bread comes out of the oven, use a pastry brush to brush any butter that has dripped onto the sheet pan over the top of the loaves.
Warm or room temperature serving recommended. Slices or chunks of bread may be ripped off.

Notes

Flour: The precise quantity of flour needed will depend on a number of variables, mostly how the flour is measured. If a kitchen scale is not available, lightly fluff the flour before scooping and leveling. If the dough is too sticky, you may need to add a little more flour; it’s acceptable to keep doing this until a soft, somewhat sticky dough forms and pulls away from the edges of the basin. The recipe has not been tested with whole wheat flour.

Helpful Hint: Once you begin folding and rolling, move swiftly and efficiently to prevent the butter from becoming too soft or squeezing out of the dough. Don’t overwork the dough while rolling it out; instead, make rapid, sure strokes. Additionally, be careful not to stretch the dough while folding it over. This might result in very thin dough layers that are prone to tearing or allow the butter to show through while rolling.