Carrot-dill Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Plus 2 tablespoons Water |
| 1/2 | c | Shredded carrots |
| 2 | T | Margarine or butter |
| softened | ||
| 2 | T | Sugar |
| 3 | c | Bread Flour |
| 1 | c | Fiber One cereal |
| 1 1/2 | t | Dried dill weed |
| 1 | t | Salt |
| 1 1/2 | t | Yeast |
| 1 1/3 | c | Water |
| 2/3 | c | Shredded carrots |
| 2 | T | Margarine or butter |
| softened | ||
| 2 | T | Sugar |
| 4 1/4 | c | Bread Flour |
| 1 1/3 | c | Fiber One cereal |
| 2 | t | Dried dill weed |
| 1 1/2 | t | Salt |
| 1 1/4 | t | Yeast* |
INSTRUCTIONS
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 1/2 pound recipe Carrot-Fennel Bread: Substitute fennel seed for the dill weed. Posted to recipelu-digest Volume 01 Number 423 by "rudolph" <rudolph@1st.net> on Dec 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 4405
Calories From Fat: 560
Total Fat: 65.2g
Cholesterol: 122.1mg
Sodium: 6167.7mg
Potassium: 1843.5mg
Carbohydrates: 840.4g
Fiber: 59.6g
Sugar: 60.1g
Protein: 129.7g