• Prep Time 50 minutes
  • Cook Time 12 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy

This recipe is best with
Anchor Unsalted Butter

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


    Bread Dough
  1. Put the flour, sugar, salt, instant yeast, egg and cold water in a mixing bowl then mix until it becomes a dough
  2. Add in the softened Anchor Unsalted Butter mix until the dough becomes smooth & fully developed
  3. Rest the dough for 10 minutes, after that cut the dough to 55g then round it and rest for another 10 minutes
  4. Make the dough into long oval shapes then put on the baking tray, repeat the same process until the dough is finished
  5. Proof the dough at room temperature or in bread proofer until the dough is double the original size
  6. Egg wash the dough and make a long cut on the surface of the dough
  7. Use a piping bag to pipe the miso garlic butter on top
  8. Bake in a preheated 190°C oven for 10 to 12 minutes or until golden brown
  9. Miso Garlic Butter
  10. Mix all ingredients together then pack it in a piping bag for use

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