PURPOSE: A manufacturing method of bread is provided to manufacture bread having abundant nourishment and good taste.CONSTITUTION: A manufacturing method of bread comprises the following steps: making dough low-temperature aging the dough at 2 deg. C for 15 minutes and high-temperature aging the dough at 30 deg. C for approximately one hour cooking raw meat by 150-200 deg. C of fire boiling Chinese noodle for approximately 5 minutes and cooking onions mixing the cooked Chinese noodle and onions with carrots and spring onions spreading oil to the aged dough after stretching the dough and designing a bread shape by putting the cooked Chinese noodle, Kimchi and cooked meat on the dough and puckering the dough and heating the bread by 150-160 deg. C of fire. The bread comprises hard powder, wheat flour, glutinous rice four, potato starch, brown sugar, soy sauce, salt, yeast, baking powder, Chinese noodle, cooking oil, milk, egg, meat, Kimchi, onion, spring onion, carrot and red onion extract.COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) End (S1) Step of kneading (S2) Step of aging dough (S3) Step of cooking raw meat (S4) Step of preparing cellopane noodle and onions (S5) Step of mixing (S6) Step of generating fried bread (S7) Step of completing the fried bread개시된 부침빵 제조방법은, a)반죽을 만드는 단계, b) 상기 반죽을 2℃에서 15분 저온 숙성한 후, 30℃에서 약 1시간 고온숙성시키는 단계, c) 생고기를 150℃ 내지 200℃ 정도의 불로 후라이팬에 볶아 익히는 단계, d) 당면을 약 5분간 삶고 양파를 볶는 단계, e) 삶은 당면과 볶은 양파, 대파, 당근을 버무리는 단계, f) 숙성된 반죽을 펴서 기름을 바르고, 삶은 잡채와, 김치 및 익힌 생고기를 펴진 반죽에 올려 넣고 오므려 부침빵 모양을 만드는 단계, g) 상기 부침빵 모양으로 오므려진 것을 150℃ 내지 160℃ 정도의 불에서 부침빵을 익히는 단계를 포함한다.
