Recipe - Dutch Potato Onion And Carrot Bread

1 One half Lb Loaf:; (1 Lb Loaf):
1/3 cup Potato; raw, fine shred (1/4
C)
1/3 cup Carrot; raw, fine shred (1/4
C)
1/3 cup Chopped Onion (One fourth C)
2 One fourth teaspoon Active Dry Yeast (1 One half t)
2 2/3 cup Bread Flour (1 Three fourths C)
Three fourths cup WholeWheat Flour (One half C)
3 tablespoon Powdered Milk (2 T)
1 One half tablespoon Sugar (1 T)
Three fourths teaspoon Salt (One half 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 119.2, 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 breadbakers.v097.n049 by Reggie Dwork reggie@reggie.com on Aug
02, 1997