Carrot bread

Recipe for carrot bread

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♼ Featured image is generic and may not represent the (final) appearance of a dish.
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By thesmartcookiecook.com
A recipe of Carrot bread. Read more below.

(A) Sponge:

300g High protein flour, non-sifted

8g/2 tsp instant yeast

180ml water

(B) Main dough:

200g High protein flour, non-sifted

25g castor sugar

8g/1-1/2 tsp salt

10g milk powder

30g butter

80g fresh carrot juice

Method:

To prepare sponge:

1. Combine all ingredients in (A) in a mixing bowl and knead with a dough hook at low speed. Stop kneading when all ingredients are just combined to form a dough. Refer to Sandwich Loaf (Sponge & Dough Method) for pictures.

2. In an oiled mixing bowl, prove dough for 2-1/2 hours until surface of sponge dough looks perforated and forms spider-web-like structure when pulled away from edge of mixing bowl.

To prepare main dough:

1. Combine sponge dough and all ingredients (B), except salt and butter, in a mixing bowl. Use dough hook of your stand mixer to knead the mixture at low speed (Speed 1 of Kenwood) until the surface of dough looks smooth. This takes about 8 minutes.

2. Add butter. Use medium-low (Speed 1.5) speed to continue kneading dough for about 10 minutes. The dough should be elastic, smooth, non-sticky and pull away from the sides of the bowl. To test, stretch a pinch of dough. This dough should form a thin membrane before it breaks.

3. Divide dough into 3 portions (weight about 275g each). Roll each into a ball and rest for 5 minutes.

4. Roll each one into a long strip and roll into a swiss-roll. Roll the dough length wise and roll into a swiss-roll again . Repeat for the remaining two doughs. With the seam side down, place them in a greased loaf tin, cover with a damp tea towel and leave to rise for 45 minutes.

5. When the dough has risen to 80% of the height of the tin, put on the cover (greased) of the loaf tin.

6. At the meantime, preheat oven at 200 degC. Bake loaf for 30 minutes. When done, leave the loaf in tin for 5 minutes before turning it onto a wire rack.

7. Only start slicing when the loaf has fully cool.

Notes:

1. Characteristics of bread made using Sponge & Dough Method compared to Straight Dough Method:   
   

• Long proving time stabilises the dough, which in turn enables sufficient hydration of the dough. As a result, ability of dough to hold more moisture is enhanced.
• Bread baked using this method is moist and soft.
• The stretching gluten network of sponge dough results in larger volume bread.
• Not suitable if you prefer chewy instead of soft bread.

1. In general for all breads making, the amount of liquid (water and carrot juice in this recipe) is variable. It depends on types of flour used, type of liquid used, temperature and humidity of atmosphere at the time of making the bread. You may need to adjust the water content of a particular recipe accordingly. As far as this recipe is concerned, keep water amount of sponge at 180ml but adjust the milk amount in (B).
2. Salt has deteriorating effect on the yeast. Add it in only after all the rest of the ingredients are well incorporated.