We have bread almost everyday, today we are having carrot and honey loaf.
I named it miniature because I made them into 3 small loafs. Each loaf I can cut into 6-7 pieces. I gave two loafs to my buddies, they loves it. I'm happy with the end result, it soft, texture is 'QQ' and it smell lovely. You can even sees the shredded carrot on the slices.
100ml full cream milk, cold
160ml water, cold
70g manuka honey
90g shredded carrots, cold
460g bread flour
15g milk powder
35g butter
2 tsp instant yeast
Method:
1) Mix all the wet ingredients together, stir well. Add in yeast stir till its melted.
2) Stir in shredded carrots, mix in bread flour and milk powder. Knead into a rough dough. Knead again till it is smooth, then add in keep on kneading till butter is all combine and dough is smooth.
3) Put the dough in a clean bowl and cover with a dampen cloth. Let the dough proof for 40 minutes.(If you have a breadmaker machine you can put all the ingredients into the machine according to the sequence above)
4) When its ready, take out the dough (it may be double the size compare to the one you put to proof earlier on) punch down to release the air in the dough.Divide the dough into 3 portions, each weight approx. 310g. Make it into a round dough and let it sit for 10 minutes.
**Instructions for the above pictures:
1) Use a rolling pin roll out the dough into a flat retangular shape. Wet your hands, pat on the flat dough.
3) Put in a greased bread pan to rise.
4) Result of the bread after 40 minutes or you can rise the bread in the bread maker oven at 40c for 25 minutes.
5) Roll out the 1st dough into a flat rectangle, (to release excess air) roll back the flatten dough into a spring roll shape and put into a greased loaf pan. Do the same to the other 2 doughs. My pan is sized 8.5cm x 19cm so I said is a miniature bread loaf. ^^
6) Cover the ready doughs with a piece of cloth and let it proof for the 2nd time for 40 hour or till it is double the size.
7) Preheated oven at 200C and bake for 27 minutes.
This is the close-up, I like the shredded carrots. Carrot contains beta carotene, fibre,vitamin anyway it is healthy. ^^
**This loaf is soft and taste of the carrot sweetness. You can just eat it alone without spreading anything.
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Hi Doreen,
ReplyDeleteYour recipes are very interesting. I tried the tomato bread yesterday and I would like to know if the liquid measurement in grams(g) is the same as ml.
Just read your carrot honey bread recipe.I want to try it but I am Confused about the steps 4 and 5. Do you have to roll the bread dough two times?
Thank you.
Gek Kee
Hi Gek Kee,
ReplyDeleteI am glad that you have tried the tomato bread. Did you like the result of your bread?
My measurement of ml is the same as grams. There may be a little different though but will not affect much :p.
As for #4 it is to divide the dough into 3 big portions and roll into a big round ball. Let it sit for 10 minutes for the gluten to relax. This will make the dough easy to roll out flat later.
As for #5, roll the divided dough into a flat sheet with a rolling pin. It is in pic 1. Then roll back like a Swiss roll (pic 2)and sealed the end. Place into a greased bread pan or loaf pan with the sealed side facing down.
Hope this explanation does help! If not do ask me again:D
Happy baking!
mui
Hi Mui,
DeleteThanks a lot for your explanations. I did not wait for your explanations but followed the method for the tomato bread. It turned out good too.
As for the tomato bread, I think I will try the fresh tomato the next time. Not sourish enough for me.
I'm going to try the sweet potato bread too.
thanks a lot.
Kee
Hi Jade,
DeleteIf you like the tomato bread to be more to the sourush side, try adding a bit more tomato purée.