Soft & Fluffy Carrot Loaf Bread Recipe
Soft & Fluffy Carrot Loaf Bread
Looking for a healthy and fluffy homemade bread recipe with a twist? This Carrot Loaf Bread is a nutritious and delicious way to enjoy vegetables in your baking. Made with steamed carrots and minimal sugar, this soft bread is perfect for breakfast, snacks, or lunchbox sandwiches.
Why You’ll Love This Carrot Loaf Bread
Endlessly Versatile
Enjoy this carrot loaf fresh out of the oven, sliced and toasted, or as the base for a wholesome sandwich. It pairs beautifully with butter, honey, nut butter, or cream cheese. You can even spice it up with additions like raisins, seeds, or warm spices for a seasonal twist. Whether served at breakfast, brunch, or tea time, it’s sure to be a family favorite.
What is Old Dough?
Old dough, or pâte fermentée, is a portion of fully fermented dough from a previous batch that is added to a new bread dough. It’s a traditional technique used by artisan bakers to naturally improve:
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Flavor: Adds depth and complexity due to extended fermentation.
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Texture: Enhances gluten development for a softer, finer crumb.
-
Shelf Life: Helps the bread stay fresher longer.
Note: I don’t usually keep old dough in the fridge. Instead, I make a small batch from scratch each time I bake and allow it to ferment overnight. This way, I still enjoy the benefits of old dough without the need for storing leftovers.
How To Make Soft & Fluffy Carrot Bread
Ingredients You'll Need (Yields: 1 Loaf)
Step-By-Step Process:
- Old Dough
- 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 proof 1 hour in room temperature (28C).
- After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
- If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.
- Main Dough:
- 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.
- 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.
- 1st Proofing:
- 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.
- Shaping:
- 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.
- Form each portion into a ball.
- Flatten with rolling pin.
- Roll the dough like a swiss roll into a log.
- Flatten the log with rolling pin as shown in below diagram.
- Roll up the dough again like a swiss roll until a small log is formed.
- Place all the dough in the prepared loaf pan.
- Final Proofing:
- Let the dough rise for 30 minutes or till 90% of the size, slightly below (about 0.5 cm) the rim of the pan.
- To Bake:
- Preheat oven to 190C (top & bottom heat) or 170C (fan-forced) for about 15 minutes.
- Brush with egg wash.
- Bake in a preheated oven for 25 - 30 minutes, or until golden brown.
- Remove bread from oven and let them cool on rack completely before slicing.
Baking Tips & Tricks
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. I use Japanese High Gluten Flour for all my bread bakings. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- 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.
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. I use Japanese High Gluten Flour for all my bread bakings. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- 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.
Frequently Asked Questions
1. Can I make this bread without old dough?
Yes, you can replace old dough with a pre-ferment or skip it altogether, but the bread may have less flavor complexity and a slightly coarser crumb.
2. Can I use whole wheat flour instead of bread flour?
You can substitute up to 30–40% of the bread flour with whole wheat flour. Keep in mind this may result in a denser texture and require slightly more hydration.
3. Can I add nuts, seeds, or raisins?
Absolutely! Chopped walnuts, sunflower seeds, pumpkin seeds, or raisins make great add-ins. Fold them in during the final few minutes of kneading.
4. How do I store this carrot bread?
Store in an airtight container at room temperature for up to 2 days, or freeze slices individually for longer storage. Toast to refresh before serving.
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Did you cooked the carrots or did you used it raw?
ReplyDeleteHi there,
DeleteThank you for dropping by. Do not need to cook the carrot. It is raw.
Cheers:)
Hi, can I half the recipe?
ReplyDeleteYes, sure if you have the right size of pan. Thanks:)
DeleteHi, did you steam the carrot or leave it raw? Also, what size pan did you use?
ReplyDeleteThank you
Could you please provide the recipe using cup or measurements instead of grams?
ReplyDeleteHi, I am very sorry I don't use cup in my baking as I need the amount to be very accurate. You may want to google search for the conversion.
DeleteThank you for stopping by here.
Cheers :)
Hi, thank you for your interest in this recipe. Yes I steamed the carrot as mentioned and the size pan also mentioned on the above post :)
ReplyDelete140g steamed carrot (from 2 small medium carrot)
Utensil:
450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")
Cheers and Happy Baking :)
Hii!! How can i make a vegan version?
ReplyDeleteThank you, Melissa for your interest in this bread.
DeleteJust replaced full cream milk with water, less 10% of the milk amount asked in the above recipe. Substitute butter with vegetable oil or vegan butter.
Cheers :)