Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| \N \N | 1 1/2 Lb Loaf:; (1 Lb Loaf): |
| ⅓ cup | Potato; raw, fine shred (1/4 C) |
| ⅓ cup | Carrot; raw, fine shred (1/4 C) |
| ⅓ cup | Chopped Onion (1/4 C) |
| 2¼ teaspoon | Active Dry Yeast (1 1/2 t) |
| 2⅔ cup | Bread Flour (1 3/4 C) |
| ¾ cup | Whole-Wheat Flour (1/2 C) |
| 3 tablespoons | Powdered Milk (2 T) |
| 1½ tablespoon | Sugar (1 T) |
| ¾ teaspoon | Salt (1/2 t) |
| 1 cup | Water (2/3 C) |
Cookbook by Madge Rosenberg, pg 88 Drain the grated potato and carrot well.
Add all ingredients in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions.
NOTES : Cal 119⅕, Fat 0.9g, Carb 23.5g, Fib 1.6g, Pro 4.2g, Sod 109mg, CFF 7%.
Recipe by: The Best Bread Machine Cookbook Ever - Ethnic Breads Posted to Digest bread-bakers.v097.n049 by Reggie Dwork <reggie@...> on Aug 02, 1997