I find the grated carrot still not enough, will increase next time. This bread still tasted soft after kept it overnight, nice!
Carrot Bread Loaf 红萝卜面包*for a 11cmx20cm (internal), non-stick Pullman tin375g High protein flour or bread flour20g sugar3/4tsp fine salt1tsp instant active yeast180g fresh milk (cold milk from fridge)60g Carrot purée (blend 40g carrot and 50g water)25g unsalted butter
30g grated carrot (can increase to 40g)Topping-any grains or nut as per your preference, I use organic oats, pine nuts and black sesame seedsMethod1.Mix all ingredients in a mixing bowl except butter and grated carrot, mix till smooth.2.Add in butter, then continue to knead till forms dough that shinny and smooth. Proof the dough till double in size.3. Fold in grated carrot with dough till combined. Divide dough into 3 equal balls, allow to rest for another 10 minutes.4. Roll the dough into round ball, place it in a Pullman tin (if using) or baking tray, go for final proofing for about 60-90mins. Let it rise till dough over the mould ring. Brush with egg wash and sprinkle grains and nuts on top (if using).5.Bake uncover in a preheated oven at 180C for 35mins, cover with foil when you see top turned brown. At the last 5mins, turn on the fan for even browning.
Recipe by Sonia aka Nasi Lemak Lover