Recipe (adapted from Carol 老师 原味)
carrot puree 150g
high protein flour 250g ( I used King Arthur’s AP flour)
wholemeal flour 50g
milk powder 10g
instant dry yeast 3/4 tsp
sugar 30g
salt 1/4 tsp
unsalted butter 30g
milk 90ml
Combine all ingredients except butter. Rub in the butter and continue to knead into an elastic and smooth dough. Proof in a warm place for an hour or until the dough doubled it’s original size. Deflate. Divide the dough into 2. Shape and roll into rectangle shape. Roll up again and put both in the bread tin. Proof for an hour or until the dough reached 80% of the bread tin.
Bake in preheated oven at 210d for 38-40mins.
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