PREPARING METHODS OF BREAD USING CHEONGGUKJANG

摘要

The present invention relates to a method for preparing bread using fast-fermented bean paste, which improves preference by reducing unique smell of fast-fermented bean paste, and expresses effects of fast-fermented bean paste beneficial to health in the bread. The method for preparing bread of the present invention comprises a mixing step of mixing a compound consisting of: 20 to 30 parts by weight of sourdough; 20 to 30 parts by weight of cooked brown rice; 2 to 5 parts by weight of fast-fermented bean paste powder; 2 to 5 parts by weight of soybean paste; 3 to 7 parts by weight of yeast; 5 to 12 parts by weight of butter; 10 to 15 parts by weight of eggs; 2 to 5 parts by weight of powdered milk; and 60 to 80 parts by weight of water based on 100 parts by weight of rice powder.