Another beautiful loaf I've done this week! My son was so delighted to see the colours of this bread :) Though is just a plain flavour loaf he kept commenting very tasty >.< Even asked me which colour bread I will make next round....I like the texture of this bread even though it uses direct method and it still manage to stay soft for 3 days!
Ingredient (one 20cm x 11cm loaf & one 240gm bun)
Purple Carrot Dough
- 150gm bread flour
- 3gm instant yeast
- 2gm salt
- 6gm sugar
- 12gm milk powder
- 100gm purple carrot juice (blend 50gm steamed carrots with 50gm water)
- 15gm butter
Orange Carrot Dough
- 150gm bread flour
- 3gm instant yeast
- 2gm salt
- 6gm sugar
- 12gm milk powder
- 100gm orange carrot juice (blend 50gm steamed carrots with 50gm water)
- 15gm butter
Wheatgerm Dough
- 150gm bread flour
- 1 tbsp wheatgerm
- 3gm instant yeast
- 2gm salt
- 6gm sugar
- 12gm milk powder
- 100gm water
- 15gm butter
Method
- Combine each dough ingredients, except butter, and form into a rough dough. Add in butter and knead till a smooth and elastic dough is formed.
- Cover and proof until double in bulk for about 60mins.
- Punch down dough and knead lightly. Measure 200gm for each tinted dough and shape into round and rest for 10mins. (extra dough I've shaped into a large bun)
- Using a rolling pin, roll out each dough 30cm x 20cm rectangular. Roll long side up and seal the edge tightly.
- Place purple carrot dough on the left, wheatgerm dough in the middle follow by the orange carrot dough on the right side. Braid the dough. Seal each ends tightly.
- Place the braided dough into a loaf pan, cover and proof for another 60mins until it fills 80% of the pan.
- Glaze the surface with some milk and bake in preheated oven at 180 deg cel for 40mins (20 mins for the big bun) until golden brown. Unmould immediately and cool completely on wire rack before slicing.
Extra dough of approx 80gm for each tinted dough, after baking it turned out into a giant bun!
0 Response to "Carrot Wheatgerm Bread"
Post a Comment