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.

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Carrot Loaf/Bread Recipe - Overnight Sponge Dough Method


Sponge 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


For the Sponge 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.

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  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.