Sneak more vegetables into your diet with this delicious carrot bread recipe made with Malaysian certified sustainable palm oil! You’ll get all the nutrients from carrots, plus the heart-healthy benefits from red palm oil. Red palm oil has 15 times more provitamin A carotenoids than carrots, and it’s free of cholesterol and trans fat. The end result is fluffy, crusty bread with a natural orange color (thanks to the red palm oil!).
- ½ cup of carrot puree (1 medium carrot)
- 1 ½ tablespoons of Malaysian certified sustainable red palm oil
- 2 ½ tablespoons of sugar
- 2 cups of bread flour
- ½ teaspoon of salt
- 1 ½ teaspoons of fresh yeast
- 1 egg
- 3 ½ tablespoons of milk
To make the carrot puree, peel the carrot and cut it into small pieces. Steam until soft and then blend in a blender.
Combine all ingredients except the palm oil into a mixer and knead the dough. When the dough can be stretched into a thin membrane, add the palm oil. Continue to knead until the dough can once again be stretched into a thin membrane.
Roll the dough into a smooth dough ball, then proof at 82ºF and 70 percent humidity for 50 minutes.
After proofing, poke a hole in the dough. You can proceed to the next step if the hole slightly bounces back. Cut the dough into 2 pieces. Roll out the dough to expel any air bubbles, then round to form 2 smooth balls.
Rest the dough for 15 minutes at room temperature. When time is up, flatten and roll the dough to expel air bubbles, then again shape the dough into two balls. Rest the dough for 10 minutes at room temperature, then roll and reshape two more times.
Proof the dough again at 90ºF and 80 percent humidity for 50 minutes.
After the second proof, bake at 375ºF for about 8 minutes. Once the top of the dough turns brown, cover with tin foil and continue to bake for 25 minutes. Once your carrot bread is finished, transfer to a cooling rack.
Enjoy a warm slice of fresh carrot bread plain or with your favorite toppings!
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