There’s nothing like a delicious savory croissant—except this ham and cheese croissant loaf, of course. It's light as air on the inside, layered and crispy on the outside. Trust me, you’ll never be the same. I’ll admit right out of the gate, this is a process on the longer side—a weekend project, for sure. That said, there’s good news: it’s not non-stop; there’s a few “set it and forget it for a bit” moments. It’s also super freezer-friendly, so even though it’s a project, you can save it for a special occasion. Plus, the dough will yield enough for 2 loaves! Adapted from the Yeasted Puff Pastry recipe from my book, <a href="https://food52.com/blog/20005-inside-the-stunning-user-friendly-cookbook-of-the-most-fearless-baker-we-know">The Fearless Baker</a>. <br /> <br />For step-by-step images on how to make a regular croissant loaf, plus its <em>other</em> variants (pain au chocolat loaf, croissant rolls), see the <a href="https://food52.com/blog/20493-how-to-make-croissant-loaf-or-croloaf">full article</a>.

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