Dutch potato, onion and carrot bread

16 Servings

Ingredients

Quantity Ingredient
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)

Directions

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

Related recipes