Resipi...Carrot & Honey Bread
Bread flour - 450gm
Milk Powder - 15gm
Bread Improver - 7gm
Instant Dry Yeast - 9gm
Salt - 7gm
Honey - 70gm
Cold Carrot Juice - 260gm
Butter - 35gm, softened
Carrot - 90gm, chilled & shredded
* with an electric mixer and dough hook at low speed, blend the dry ingredients together for 1-2 mins. Add honey then carrot juice and mix on low speed for another 2 mins. Increase to medium speed and mix for 5 mins. Gradually blend in butter and carrot shreds and mix for another 7-10mins until dough is fully developed.
* Transfer the dough onto a flour-dusted work surface and round up dough with both hands. Place dough into an airtight container and let it rise in a warm place for 1 hour until dough doubles in size.
* Divide the dough into 3 pieces, 310gm each. Round uo andleave for 15mins. Press down and roll the dough out with a rolling pin. Mould it firmly with the fingertips into a cylindrical shape, the length of the baking tin.Grease the tins and place the dough inside, with the seam facing down.
* Prove dough for 1 hour in a draught-free room until dough doubles in size. Proving may take longer if the room is cold.Bake in a preheated oven at 200C for 25mins until the top turns golden brown.