How To Make Soft & Fluffy Carrot Bread

1. Old Dough
1. Combine milk, water, yeast and sugar in a mixing bowl.  Then add in bread flour and knead with your hand until smooth and all incorporated.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it proof 1 hour in room temperature (28C).  
2. After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using.  You can also use directly from the fridge if you forget to take out earlier.
3. If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months.  Take it out 30 minutes before using to defrost.
2. Main Dough:
1. Peel, cut and steam the carrot for 20 minutes. Blend 140g steamed carrot with 25g milk with hand blender or food processor until become a smooth paste.  Leave aside to cool.
2. Put all ingredients (except butter) including all the old dough and carrot puree into a bowl of stand mixer. Using the paddle attachment, mix for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 12 - 14 minutes or until reach window pane stage.  During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
3. 1st Proofing:
1. Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
4. Shaping:
1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions or 2 portions at your choice.
2. Form each portion into a ball.  
3. Flatten with rolling pin. 
4. Roll the dough like a swiss roll into a log.
5. Flatten the log with rolling pin as shown in below diagram.
6. Roll up the dough again like a swiss roll until a small log is formed. 
7. Place all the dough in the prepared loaf pan. 
5. Final Proofing:
1. Let the dough rise for 30 minutes or till 90% of the size, slightly below (about 0.5 cm) the rim of the pan.  
6. To Bake:
1. Preheat oven to 190C (top & bottom heat) or 170C (fan-forced) for about 15 minutes.
2. Brush with egg wash.
3. Bake in a preheated oven  for 25 - 30 minutes, or until golden brown.  
4. Remove bread from oven and let them cool on rack completely before slicing.