Carrot & Cinnamon Loaf

How do you like the idea of incorporating vegetable into bread?  I tried baking a carrot bread and like it!

Colour of the bread has a slight tinge of orange with little shredded carrot bits all over the loaf, which was what I like - natural coloured bread.  It was a good try and I look forward to making more healthy vegetable loaf bread.

No one says that bread must be white and plain.  With creativity, baking can be fun.

I am keeping this post short and sweet.  So little time, yet so much to do! Till then, cya! =)

Carrot & Cinnamon Loaf
Recipe adapted from Kimmy Cooking Pleasure with slight change (I added cinnamon and hence renamed it as Carrot & Cinnamon Loaf instead of Carrot Loaf Bread)

Ingredients for Sponge Dough
180 gm bread flour
120 gm cornflour
3 tsp instant yeast
230 ml water

Mix all ingredients into a soft and smooth dough.  Cover and leave to proof for at least 1-2 hours.

Ingredients for Bread Dough
300 gm bread flour
150 gm red carrot [grated finely]
3 tbsp sugar
1 tsp  salt
1/4 tsp cinnamon powder [optional] - (I love cinnamon in bread and added 1/2 tsp of it)
40 ml water [add gradually]
30 gm butter

1. Add all the ingredients [except water and butter] to the sponge dough. Knead [from low speed to medium] until well combined.  Gradually add in water [may need less as the carrots contains water] and knead dough until smooth [about 10 minutes] then add in butter.  Continue kneading until soft, smooth and elastic.  Knead a further 5-10 minutes and dough does not stick to the fingers or window pane stage.
2. Shape into a ball and cover with a clean cloth to proof for 15 minutes or until double in size. Punch down dough.
3. Divide dough into 2 equal portions.  Roll and fold each portion into thirds, then roll swiss roll style into a log.  Place in baking tin [Pullman's tin] and leave to proof in oven for an hour or until double in size [almost reach the rim of the baking tin.  [You can divide dough into any number of equal portions to make smaller loaves].  Remove from oven before preheating it.
4. Bake in preheated oven at 180 degrees C for 25 minutes or at 160 degrees C for 40 minutes.
5. Remove to cool on rack immediately after baking.