Carrot Bread with Cheese - carrots

Method

• [Prep] Peel the carrot.
• Slice into 1cm rounds.
• Put into a pan with the orange juice and boil to soften.
• Drain into a strainer and pat dry.
• Put it a blender and finely mince.
• When it cools down, measure out 120 g.
• Dice the cheese into 7 mm cubes.
• Chill in fridge until later.
• Put all ingredients except for the butter into the bread machine.
• Choose the dough cycle and switch it on.
• After 5 minutes, add the butter.
• Take out the dough and punch out any gas.
• Shape it into a round and let rest for 15 minutes.
• When done, turn over the dough and press gently.
• Roll out the dough with a rolling pin into a 35 x 18 cm rectangle.
• Scatter the cheese evenly.
• Press down into the dough.
• Roll it up without making it too tight or too loose.
• Secure the end by pressing it together with the edge.
• Shape, and place into a corner of the pan.
• Let rise again until it's only 1.5 cm below the top of the pan.
• Preheat oven at 210C.
• Cover the pan.
• Lower the temperature of the oven to 190C.
• Bake for 32 minutes.
• Open the pan.
• Drop it from a height of about 15 cm to remove any hot air.
• Take the bread out of the pan.
• Let cool on a rack to finish.