Carrot-dill bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plus 2 tablespoons Water |
| ½ | cup | Shredded carrots |
| 2 | tablespoons | Margarine or butter; softened |
| 2 | tablespoons | Sugar |
| 3 | cups | Bread Flour |
| 1 | cup | Fiber One cereal |
| 1½ | teaspoon | Dried dill weed |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Yeast |
| 1⅓ | cup | Water |
| ⅔ | cup | Shredded carrots |
| 2 | tablespoons | Margarine or butter; softened |
| 2 | tablespoons | Sugar |
| 4¼ | cup | Bread Flour |
| 1⅓ | cup | Fiber One cereal |
| 2 | teaspoons | Dried dill weed |
| 1½ | teaspoon | Salt |
| 1¼ | teaspoon | Yeast* |
Directions
FOR 1½ POUND LOAF
FOR 2 POUND LOAF
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 ½ pound recipe
Carrot-Fennel Bread: Substitute fennel seed for the dill weed.
Posted to recipelu-digest Volume 01 Number 423 by "rudolph" <rudolph@...> on Dec 30, 1997