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Monday, July 30, 2012

Plain Flour Carrot Loaf [Straight Dough Method]


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.  
Ingredients
[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
  1. 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].
  2. 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.
  3. 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].
  4. 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.
  5. Leave dough in oven to proof until double in size [about 1 hour]. 
  6. Remove from oven to preheat oven to 180 degrees C for 10 minutes.
  7. Then bake loaf bread in preheated oven for 25 minutes.  Remove and cool on wire rack.

Note:
This dough can be used to bake buns too.

I'm sharing this post with Bake Your Own Bread via girlichef.
BYOB 125 x 125

3 comments:

Heather @girlichef.com said...

I just love the orange tint that the carrot adds...and the loaf looks so soft. I really like this method of forming the loaf, as well (the 4 sections). Beautiful loaf!

Michelle K said...

The loaves are so pretty. The look soft and tasty. Thank you for sharing this with BYOB.

Kimmy said...

Hi Heather & Michelle, the bread stays soft even on the third day. We toasted a few slices which go well with butter spread and jam. Another good point is I used unbleached all purpose flour to bake this bread instead of bread flour.

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