Carrot-dill bread (2-lb)

Yield: 2 Lb loaf

Measure Ingredient
1⅓ cup Water
⅔ cup Shredded carrots
2 tablespoons Margarine or butter, softene
2 tablespoons Sugar
4¼ cup Bread flour
1⅓ cup Fiber one cereal
2 teaspoons Dried dill weed
1½ teaspoon Salt
1¼ 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.


Var: For Carrot-Fennel Bread: Substitute fennel seed for the dill weed.

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