You can baked this bread using all purpose flour if you happen to run short of bread flour. This bread turns out well like my previous baking of pumpkin buns [recipe here]. The bread texture is good - soft and moist even though I baked it as a loaf bread.
[bake in loaf pan size 21cm x 9cm x 7cm]
300 gm plain flour
1 tbsp skimmed milk powder
1/2 tsp salt
30 gm sugar [1 used 2 level tbsp]
1 small egg
150 gm grated carrot - squeezed out juice and add water to get 150 ml carrot juice
2 tsp yeast
1 tbsp butter
- Knead all dough ingredients [except butter and water] on slow speed to combine. Gradually add in carrot juice/water [may not use all] and continue kneading until dough is soft and smooth [about 7-10 minutes].
- Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined. Knead for about 5-7 minutes to get to window pane stage.
- Form dough into a ball. Place in a bowl covered to rest for 15 minutes or until double in size. [Can prepare dough up to this stage - place dough in an airtight container or tied up plastic bag and keep in the refrigerator for 1 day before use. Safe time and bread can be ready in a shorter time whenever you feel like having freshly baked bread for breakfast. Thaw dough to room temperature before use].
- Punch down rested dough. Divide into 4 pieces of equal weight. Round up into a ball. Roll each piece into a small rectangle, fold into thirds, then again roll flat into a rectangle. Roll up tightly into a swiss roll. Place on baking tin. Finish doing the same for the other 3 pieces.
- Leave dough in oven to proof until double in size [about 1 hour].
- Remove from oven to preheat oven to 180 degrees C for 10 minutes.
- Then bake loaf bread in preheated oven for 25 minutes. Remove and cool on wire rack.
This dough can be used to bake buns too.
I'm sharing this post with Bake Your Own Bread via girlichef.