Purple blush bread
This all came about because I saw a pack of purple carrots at the grocery store being discounted. Me, being the opportunist (or is it miser?) wanted to try using these carrots in a dish. First thing I found out, they stain your hands purple as you peel them, then they stain everything else that comes into contact with it (think stir fry that turned out a horrifying purple colour). Secondly, the flavour is more earthy than the regular carrots that you get these days. If you ever had home grown carrots, it tastes more like that...I can't think of any other way to describe it.
Anyway, I thought I would put all that colour to good use and put it into a bread. This bread is an asian style bread that I have been making for a while. It's not exactly your everyday bread as it is definitely on the sweet side, but fresh out of the oven, it is soft, fluffy and buttery. It can be paired with sweet and savoury fillings, but my favourite is just with some butter. The carrot does impart a bit of sweetness to the bread, but really, you can't taste any of the carrot.
Here's the recipe, let me know if you tried it and how it turned out!
Purple blush bread (purple carrots)
500gm bread flour
50gm butter
40gm sugar
16gm yeast
160ml milk
2 eggs (plus one for the egg wash)
200gm purple carrot (peeled, cooked, mashed and cooled)
1. Mix all the ingredients together in a bowl and knead till the dough is elastic
2. Proof until doubled in size, knock back and proof again
3. Preheat oven to 180°C
4. Roll out dough and divide into whatever size you want. I divide into 16 portions for small buns and place into a square baking tin
4. Brush with beaten egg and allow to rise for about 10-15 mins
5. Brush again with beaten egg before inserting into the oven
6. Bake for about 25 min, till the top has browned
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