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
Steps:
- Blend the dry ingredients together with an electric mixer and dough hook at low speed for 1-2 minutes.
- Add honey then carrot juice and mix on low speed for another 2 minutes.
- Increase to medium speed and mix for 5 minutes or so.
- Gradually blend in butter and grated carrot and mix for another 7-10 minutes until dough is fully developed.
- 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.
- 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.
- Grease the tins and place the dough inside.
- Proof dough for another hour until it doubles in volume.
- Bake in a preheated oven at 185 degrees Celcius for 25-30 minutes until the top turns golden brown.
