Carrot Juice Braided Bread
Overview
Since the bread machine came to my house, my family has eaten more pasta than meals! This is really rare in Hunan, where rice is the staple food! How many classmates are like me and have never liked eating carrots since they were young? When I was a child, people in the countryside were self-produced and sold, and we ate whatever we grew in our own fields. Carrots were still very rare at that time, and could only be seen in the city. Occasionally, my parents bought them, but I couldn't get used to the sweet taste. When I went to the city to study in the 1990s, the three meals a day at school were fried meat with carrots. Now I had no choice, so I bit the bullet and became a little more tolerant of carrots. In view of the rich nutrition of carrots, we have to eat them often. Today’s carrot bread is specially prepared for comrades who don’t eat carrots! You will definitely not be able to taste the carrots anymore, allowing you to replenish carotene without even realizing it!
Tags
Ingredients
Steps
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Cut the carrots into pieces and put them into a juicer to make juice. According to the basic process of making bread, mix all the ingredients and knead them into a dough (carrot juice replaces the water in the general dough). The fermentation process is finished. When the dough is risen, take it out and deflate it
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Divide into small portions
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Take a small portion, roll it into a cylinder with your hands, and divide it into three parts with a knife
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braid
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Place it in a warm and humid place
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After the second rise, brush the surface with egg wash
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Place in the oven and bake at 180 degrees for 15 minutes
