Carrot-dill bread (2-lb)
2 Lb loaf
Ingredients
| Quantity | 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* |
Directions
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.
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Var: For Carrot-Fennel Bread: Substitute fennel seed for the dill weed.