Carrot Bread, recipe By Wangsen International Bakery & Western Food School


400 gr  Bread flour           

100 gr  Cake flour            

 10 gr   Salt                 

 50 gr   Honey               

300 gr  Natural yeast of carrot  

350 gr  Carrot juice           

 60 gr   Butter               


  1. Add all ingredients and mix well.
  2. Stir until the dough smooth. Add butter and stir the dough until fully extended.
  3. Fermentate for 120 minutes at room temperature.
  4. Cut the dough into 400 gr each and roll them. Rest the dough for 30 minutes.
  5. Fold and exhaust the dough.
  6. Roll the dough into drop shape.
  7. Knead the dough, shape one side sharp.
  8. Place the dough in a baking pan.
  9. Rest the dough for 100 minutes at room temperature.
  10. Sprinkle with cake flour and cut lines on the dough.
  11. Bake at 220℃ for 35 minutes.

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