Carrot-dill bread

1 Servings

Ingredients

Quantity Ingredient
1 cup Plus 2 tablespoons Water
½ cup Shredded carrots
2 tablespoons Margarine or butter; softened
2 tablespoons Sugar
3 cups Bread Flour
1 cup Fiber One cereal
1½ teaspoon Dried dill weed
1 teaspoon Salt
1½ teaspoon Yeast
1⅓ cup Water
⅔ cup Shredded carrots
2 tablespoons Margarine or butter; softened
2 tablespoons Sugar
4¼ cup Bread Flour
1⅓ cup Fiber One cereal
2 teaspoons Dried dill weed
1½ teaspoon Salt
1¼ teaspoon Yeast*

Directions

FOR 1½ POUND LOAF

FOR 2 POUND LOAF

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Basic/White cycle. Use medium or light crust color. Do not use delay cycle. Remove baked bread from pan and cool on a wire rack.

*Yeast amount is correct through proportionately less than that called for in the 1 ½ pound recipe

Carrot-Fennel Bread: Substitute fennel seed for the dill weed.

Posted to recipelu-digest Volume 01 Number 423 by "rudolph" <rudolph@...> on Dec 30, 1997

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