Korean Cream Cheese Garlic Bread | Recipe Cart
These Korean Cream Cheese Garlic Bread are so unbelievably good! The exterior is perfectly crunchy, while the interior is kind of custardy all while still chewy
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Cooking tools:
- Stand mixer
- Stand mixer bowl
- Measuring cup
- Measuring spoon
- Kitchen scale
- Covered bowl
- Oven
- Baking sheet
- Parchment paper
- Instant-read thermometer
- Pastry brush
- Mixing bowl
- Whisk
- Piping bag
- Zip-top bag
- Double boiler
- Pot
- Microwave
- Cutting board
- Chef's knife
- Kitchen timer
- Cooling rack
- Spoon
- Spatula
Ingredients
- 1⅓ cup warm water ((around 90-110°F))
- 1 teaspoon active dry yeast
- 4½ cup all-purpose flour ((spooned & leveled))
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 1 large egg (, beaten (optional for egg wash))
- 8 ounces cream cheese (, softened)
- 1 cup unsalted butter (, melted (or 2 sticks))
- ½ cup whole milk ((or half & half))
- 2 Tablespoons granulated sugar
- 2 Tablespoons garlic (, minced (or to your preference))
- 1½ Tablespoon dry parsley flakes ((or to your preference))
- 2 large egg
- Kosher salt ((for sprinkling))
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