Breads (Yeast) - Loaves

Soft Carrot Bread - Old Dough Method

July 20, 2017 | Recipe by Bake with Paws
Carrot Bread

Carrot Bread

Soft Carrot Bread

This Soft Carrot bread is slightly different from my Purple Carrot Bread recipe .  I steamed and blended the carrot instead of using freshly grated carrot.  I found that this produces a finer texture. This recipe supersedes the earlier recipe shared in this page as I find this recipe much better.   I was inspired from here.   

This bread's texture is fine, soft, fluffy and aromatic.  

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.

Recipe - Soft Carrot Bread (Old Dough Method)

Yields:  3 small loaves in 450g Loaf Pan


Old Dough:
140g bread flour (I used Japan High Gluten Flour)
45g full cream milk (whole milk) or fresh milk
40g water
1/8 tsp instan yeast
1/8 tsp sugar

Main Dough:
210g bread flour (I used Japan High Gluten Flour)
2 tbsp (24g) brown sugar
3/4 tsp instant yeast
1 tsp salt
140g steamed carrot (from 2 small medium carrot)
25g full cream milk (whole milk)
30g butter, room temperature

1 egg + 1 tbsp water 

450g Loaf pan (20 X 10 X 10 cm) or (8" X 4" X 4")

  1. Old Dough
    1. Combine milk, water, yeast and sugar in a mixing bowl.  Then add in bread flour and knead with your hand until smooth and all incorporated.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it ferment for 12 - 16 hours in cool place or  air-conditioned room (25C - 26C) if you live in a hot climate.
    2. You may also let it proof 1 hour in room temperature (hot climate). After 1 hour, place into the refrigerator for 24 - 36 hours.  Take out the old dough from refrigerator to return to room temperature 30 minutes before using
  2. Main Dough:
    1. Peel, cut and steam the carrot for 20 minutes. Blend 140g steamed carrot with 25g milk with hand blender or food processor until become a smooth paste.  Leave aside to cool.
    2. Put all ingredients (except butter) including all the old dough and carrot puree into a bowl of stand mixer. Using the paddle attachment, mix for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 12 - 14 minutes or until reach window pane stage.  During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
    3. Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
  3. Shaping:
    1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions or 2 portions at your choice.
    2. Form each portion into a ball.  
    3. Flatten with rolling pin. 
    4. Roll the dough like a swiss roll into a log.
    5. Flatten the log with rolling pin as shown in below diagram.
    6. Roll up the dough again like a swiss roll until a small log is formed. 
    7. Place all the dough in the prepared loaf pan. 
    8. Let the dough rise for 30 minutes or till 90% of the size, slightly below (about 0.5 cm) the rim of the pan.  
  4. To bake:
    1. Brush with egg wash.
    2. Bake in a preheated oven at at 190C (top & bottom heat) or 170C (fan-forced) for 25 - 30 minutes, or until golden brown.  
    3. I usually preheat oven for 10 - 15 minutes before baking.
    4. Remove bread from oven and let them cool on rack completely before slicing.


Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

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.

The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

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. 

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 dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

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.


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

    1. Hi there,

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


  2. Hi, can I half the recipe?

    1. Yes, sure if you have the right size of pan. Thanks:)


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