Croissant Bread (Loaf)

and cut into 5 even rolls just eyeball it they dont need to be perfectly even.
2nd rise Grease a 95inch 23x13cm loaf pan. Place rolls seam side down in loaf pan. Cover tightly and allow to rise until slightly puffy about 4560 minutes.
Preheat the oven to 350F 177C.
Whisk egg wash ingredients together. Generously brush risen rollsloaf with egg wash. Bake loaf for 1 hour until golden brown on top loosely tenting with aluminum foil after 25 minutes to prevent the top from overbrowning before the center can cook. For an accurate test of doneness the bread is done when an instantread thermometer reads the center of the loaf as 195F 90C. Tip Keep in mind that the bread will continue to cook for a few minutes as it cools.
Remove from the oven and place loaf pan on a wire rack. Cool for 30 minutes in the loaf pan. Run a knife around the edges of the pan to release the bread and then remove bread from loaf pan and cool at least 15 more minutes directly on a wire rack before slicing and serving. Bread tends to fall apart when sliced warm. Bread may slightly deflate as it cools.
Storing freezing baked bread Cover and store leftover croissant bread covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze it for up to 3 months and then thaw on the counter or overnight in the refrigerator. Warm up to your liking.