Purple Carrot Loaf by Chin Pei Ng

Ingredients:
Carrot - 150g (grated)
High protein flour - 280g
Yeast - 1/2 tsp
Salt - 1/8 tsp
Honey - 30g
Milk - 55g
Unsalted butter - 30g

Method: 
1. Mix all ingredients (except butter) and knead until the dough is form.
2. Add in butter, continue to knead until smooth and elastic.
3. Leave the dough proof for 1 hour or until double in size in warm place. Cover with wet cloth or cling wrap.
4. Deflate and shape dough into a ball, cover with wet cloth, let rest for 15 mins.
5. Roll out the dough with a rolling pin into an oval shape and roll it up, place in loaf tin to have the 2nd round of proofing for 1 hour.
6. Bake in a pre-heated 170°C oven for 30 to 35 minutes with cover.
7. Remove from the oven and transfer onto a wire rack. Let cool completely.