The present invention relates to a garlic bread manufacturing method including: a first process for material mixing of mixing 25 to 32 wt% of strong flour, 10 to 15 wt% of weak flour, 3 to 6 wt% of sugar, 0.1 to 0.4 wt% of subsidiary agent, 2 to 4 wt% of fresh yeast, 0.5 to 1.5 wt% of sun-dried salt, 7 to 10 wt% of egg, 15 to 20 wt% of water, 5 to 8 wt% of sourdough starter as natural yeast, and 18 to 23 wt% of butter a second process of mixing the materials in a kneading machine for two minutes at a low speed and for three minutes at a medium speed, performing the kneading until it becomes sticky and has the form of a lump, and fermenting the obtained dough for 40 minutes at a humidity of 75% and a temperature of 28 degrees Celsius a third process of activating the dough state by tri-folding the fermented dough three times, fermenting the dough for 20 minutes at a room temperature after punching, rolling the fermented dough for a total length of 22 cm, and cutting and dividing it for two 11 cm-long lumps and a fourth process of applying garlic butter to the middle of the 11 cm of the divided dough, wrapping it, turning it, cutting it to 25 cm, putting the Danish cut to 25 cm into a silver foil forming frame after division into 10 units, putting it into an oven with an upper fire of 180 degrees Celsius and a lower fire of 220 degrees Celsius, and baking it for 14 minutes for plasticization. According to the present invention, garlic is added that has softness and chewiness and anti-oxidation, aging prevention, skin care, and dementia prevention effects and the garlic sauce is added deep into the bread. As a result, a mouthfeel is provided and health-related advantages are provided.COPYRIGHT KIPO 2017본 발명은 마늘빵 제조방법에 관한 것으로서, 그 방법은 강력분 25 ~ 32중량%, 박력분 10 ~ 15중량%, 설탕 3 ~ 6중량%, 계량제 0.1 ~ 0.4중량%, 생이스트 2 ~ 4중량%, 천일염 0.5 ~ 1.5중량%, 계란 7 ~ 10중량%, 물 15 ~ 20중량%, 천연 이스트인 샤워종 5 ~ 8중량% 및 버터 18 ~ 23중량%의 재료를 혼합하는 제 1 공정 상기 재료를 반죽기에 혼합하여 저속으로 2분, 중속으로 3분 후 믹싱하여 덩어리 형태의 반죽이 끈기가 생길 때
