Recipe - Carrot And Thyme Bread

1 One half Lb Loaf:; (1 pound loaf)
2 One half teaspoon Active Dry Yeast; (1 1/2
tsp)
2 One fourth cup Bread Flour; (1 One half C)
1 cup Rye Flour; (2/3 C)
One half cup Yellow Cornmeal; (1/3 C)
1 One half tablespoon Sugar; (1 T)
1 One half teaspoon Salt; (1 tsp)
1 One half tablespoon Dried Thyme; (1 T)
2 cup Carrots; freshly grated, or
; finely chopped,

1 1/3 C
1 cup Water; (One half C or more if
; needed)

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.

This is really good!

Formatted into MasterCook II and tested for you by Reggie Dwork
reggie@reggie.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg