Recipe - Carrot-Dill Bread

FOR 1 One half POUND LOAF
1 cup Plus 2 tablespoons Water
One half cup Shredded carrots
2 tablespoon Margarine or butter;
softened
2 tablespoon Sugar
3 cup Bread Flour
1 cup Fiber One cereal
1 One half teaspoon Dried dill weed
1 teaspoon Salt
1 One half teaspoon Yeast

FOR 2 POUND LOAF
1 1/3 cup Water
2/3 cup Shredded carrots
2 tablespoon Margarine or butter;
softened
2 tablespoon Sugar
4 One fourth cup Bread Flour
1 1/3 cup Fiber One cereal
2 teaspoon Dried dill weed
1 One half teaspoon Salt
1 One fourth teaspoon Yeast*

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 One half pound recipe

CarrotFennel Bread: Substitute fennel seed for the dill weed.

Posted to recipeludigest Volume 01 Number 423 by "rudolph"
rudolph@1st.net on Dec 30, 1997