Recipe - Carrot And Thyme Bread

FOR 1One half LB LOAF
2 One half teaspoon Active dry yeast
2 One fourth cup Bread flour
1 cup Rye flour
One half cup Yellow cornmeal
1 One half tablespoon Sugar
1 One half teaspoon Salt
1 One half tablespoon Dried thyme
2 cup Carrots; freshly grated, or
finely chopped
1 cup Water

FOR 1LB LOAF
1 One half teaspoon Active dry yeast
1 One half cup Bread flour
2/3 cup Rye flour
1/3 cup Yellow cornmeal
1 tablespoon Sugar
1 teaspoon Salt
1 tablespoon Dried thyme
1 1/3 cup Carrots; freshly grated, or
finely chopped
One half cup Water; or more if needed

Recipe By: The Best Bread Machine Cookbook Ever, Madge Rosenberg. This
moist multigrain bread is excellent. It is chock full of vitamins and
fiber and tastes good with fruit or vegetable salad or lentil or bean soup.

Note: The original recipe called for 3 T vegetable oil for the large loaf
and 2 T for the smaller loaf.

Add all ingredients in the order suggested by your bread machine manual
and process on the basic bread cycle according to the manufacturer's
directions. Let the loaf cool before slicing.

REGGIE@NETCOM.COM (REGGIE DWORK)

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