Recipe Description
This recipe is a courtesy of Anchor Dairy
This recipe is best with
Recipe Ingredient
- Bread Dough
- 250g High Protein Flour
- 25g Sugar
- 2g Salt
- 3g Instant Yeast
- 20g Whole Egg
- 140g Cold Water
- 30g Anchor Unsalted Butter
- Miso Garlic Butter
- 50g Anchor Unsalted Butter
- 10g Garlic, chopped
- 20g Miso Paste
- 5g Dried Parsley
Instructions
- Put the flour, sugar, salt, instant yeast, egg and cold water in a mixing bowl then mix until it becomes a dough
- Add in the softened Anchor Unsalted Butter mix until the dough becomes smooth & fully developed
- Rest the dough for 10 minutes, after that cut the dough to 55g then round it and rest for another 10 minutes
- Make the dough into long oval shapes then put on the baking tray, repeat the same process until the dough is finished
- Proof the dough at room temperature or in bread proofer until the dough is double the original size
- Egg wash the dough and make a long cut on the surface of the dough
- Use a piping bag to pipe the miso garlic butter on top
- Bake in a preheated 190°C oven for 10 to 12 minutes or until golden brown
- Mix all ingredients together then pack it in a piping bag for use
Bread Dough
Miso Garlic Butter
