Carrot Loaf / Bread

by - July 20, 2017







I used the left over carrot from the carrot chiffon cake to make this bread.  This is my own recipe and the texture turned out light and fluffy.  I hope you will like it.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


 


 

 



Carrot Loaf/Bread Recipe - Starter Dough Method


INGREDIENTS:      

Starter Dough:
40g bread flour
¼ tsp sugar
¼ tsp instant yeast
26g water

Main Dough: 
260g bread flour
130g grated carrot
1 tsp instant yeast
15g brown sugar (add more if you like slightly sweeter)
½ tsp salt
1 tbsp milk powder
25g butter
70g water

Egg wash:  Whisk 1 egg with 1 tbsp water (Optional)

Utensil:   20 cm X 10 cm x 10 cm Pullman Loaf Pan

METHOD:

For the Starter Dough:
  1. Combine water, yeast and sugar in a mixing bowl.  Then mix in bread flour and knead with your hand for few minutes until smooth and shiny.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hour in a warm and dark place. 
  2. After 1 hour, place into the refrigerator and use the next day at least after 10 hours or up to 16 hours. 30 minutes before using, take out the sponge dough from refrigerator to return to room temperature.
For the main dough:
  1. Put all main dough ingredients and sponge dough in a bowl of stand mixer and knead till the dough come together, until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).
  2. Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 2 equal portions.
  4. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough until a small log is formed. Place all dough in a pullman loaf pan lining with non-stick baking sheet without lid on.  
  5. Let it rise for another 50 -60 minutes or until double in size.
  6. 15 minutes before baking, preheat the oven to 180°C (160°C)
  7. Brush with egg wash (optional) and bake 30 minutes, or until golden brown.
  8. Remove bread to cool on rack completely.
Notes:

  1. For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
  2. The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently.
  3. Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how your dough rises.
  4. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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2 comments

  1. Did you cooked the carrots or did you used it raw?

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for dropping by. Do not need to cook the carrot. It is raw.

      Cheers:)

      Delete