Carrot Loaf Bread [Sponge Dough Method]

The recipe here makes 2 loaves weighing about 500 gm each.  Soft, light and moist loaf bread. The original recipe does not have cinnamon powder.  By adding it the bread has the fragrant smell of cinnamon and carrot.  Very nice bread .......

Ingredients for Sponge Dough

180 gm bread flour

120 gm cornflour

3 tsp instant yeast

230 ml water

• Mix all ingredients into a soft and smooth dough.  Cover and leave to proof for at least 1-2 hours.

Ingredients for Bread Dough

300 gm bread flour
150 gm red carrot [grated finely]

3 tbsp sugar

1 tsp  salt
1/4 tsp cinnamon powder [optional]

40 ml water [add gradually]

30 gm butter 

1. Add all the ingredients [except water and butter] to the sponge dough.  Knead [from low speed to medium] until well combined.  Gradually add in water [may need less as the carrots contains water] and knead dough until smooth [about 10 minutes] then add in butter.  Continue kneading until soft, smooth and elastic.  Knead a further 5-10 minutes and dough does not stick to the fingers or window pane stage.
2. Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
3. Divide dough into 2 equal portions.  Roll and fold each portion into thirds, then roll swiss roll style into a log.  Place in baking tin [Pullman's tin] and leave to proof in oven for an hour or until double in size [almost reach the rim of the baking tin.  [You can divide dough into any number of equal portions to make smaller loaves].  Remove from oven before preheating it.
4. Bake in preheated oven at 180 degrees C for 25 minutes or at 160 degrees C for 40 minutes.
5. Remove to cool on rack immediately after baking.

 

 

Notes

Never discard the loaf bread if they are not that soft or moist to your liking.   It's yummy, delicious [crispy outside and moist inside] when you toast and apply jam and butter to it.