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1
[Prep] Peel the carrot.
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2
Slice into 1cm rounds.
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3
Put into a pan with the orange juice and boil to soften.
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4
Drain into a strainer and pat dry.
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5
Put it a blender and finely mince.
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6
When it cools down, measure out 120 g.
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7
Dice the cheese into 7 mm cubes.
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8
Chill in fridge until later.
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9
Put all ingredients except for the butter into the bread machine.
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10
Choose the dough cycle and switch it on.
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11
After 5 minutes, add the butter.
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12
Take out the dough and punch out any gas.
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13
Shape it into a round and let rest for 15 minutes.
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14
When done, turn over the dough and press gently.
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15
Roll out the dough with a rolling pin into a 35 x 18 cm rectangle.
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16
Scatter the cheese evenly.
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17
Press down into the dough.
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18
Roll it up without making it too tight or too loose.
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19
Secure the end by pressing it together with the edge.
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20
Shape, and place into a corner of the pan.
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21
Let rise again until it's only 1.5 cm below the top of the pan.
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22
Preheat oven at 210C.
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23
Cover the pan.
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24
Lower the temperature of the oven to 190C.
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25
Bake for 32 minutes.
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26
Open the pan.
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27
Drop it from a height of about 15 cm to remove any hot air.
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28
Take the bread out of the pan.
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29
Let cool on a rack to finish.
