Carrot honey bread

Ingredients: (yields 2 loaves)

  • 450 g white bread flour
  • 15 g milk powder
  • 9 g instant dry yeast
  • 9 g salt
  • 70 g honey
  • 260 g cold carrot juice
  • 35 g butter, softened
  • 90 g carrot, chilled and grated


  1. Blend the dry ingredients together with an electric mixer and dough hook at low speed for 1-2 minutes.
  2. Add honey then carrot juice and mix on low speed for another 2 minutes.
  3. Increase to medium speed and mix for 5 minutes or so.
  4. Gradually blend in butter and grated carrot and mix for another 7-10 minutes until dough is fully developed.
  5. Transfer the dough onto a flour-dusted work surface and round up dough with both hands. Leave the dough in a bowl and let it rise in a warm place for 1 hour until dough doubles in size.
  6. Divide the dough into 2 pieces. Round up and leave for 15 minutes. Press down and shape the dough into a cylindrical shape as the size of the loaf pan.
  7. Grease the tins and place the dough inside.
  8. Proof dough for another hour until it doubles in volume.
  9. Bake in a preheated oven at 185 degrees Celcius for 25-30 minutes until the top turns golden brown.
This entry was posted in BAKING, BREAD BAKING. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s