Best Korean Cream Cheese Garlic Bread Recipe! #koreanfood #koreancreamcheesegarlicbread

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lower in calories and can mimic creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat adds fiber while bread flour enhances texture.

active dry yeast

💰Cheaper: instant yeast

Instant yeast can be used interchangeably without proofing.

Bloom yeast in warm water with a little sugar until frothy.

Add flour, sugar, and salt to a mixing bowl and mix with a dough attachment.

Add yeast water to the mixture and knead until a smooth ball forms.

Cover the dough with a tea towel and let it proof.

Once proofed, punch down the dough, fold it in on itself, and form six equal parts into smooth balls.

Cover and proof again for 45 minutes to an hour.

Brush the proofed dough balls with egg wash.

Bake at 350°F for 20 to 25 minutes.

After baking, cut the bread into eight equal wedges without cutting all the way through.

Mix softened cream cheese and sugar together and pipe between each wedge.

Melt butter and sugar in a heat-proof bowl over boiling water, then add garlic, parsley, and milk while whisking continuously.

Add eggs to the garlic butter mixture, being careful not to overheat the eggs.

Dip the entire bread in the garlic butter, ensuring to coat between the wedges.

Bake again at 400°F for 8 to 12 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens