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.