Carrot-dill bread (2-lb)

Ingredients

Quantity		Ingredient
1⅓	cup	Water
⅔	cup	Shredded carrots
2	tablespoons	Margarine or butter, softene
2	tablespoons	Sugar
4¼	cup	Bread flour
1⅓	cup	Fiber one cereal
2	teaspoons	Dried dill weed
1½	teaspoon	Salt
1¼	teaspoon	Yeast*

Directions

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.

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

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