| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Plus 2 tablespoons Water |
| 1/2 |
c |
Shredded carrots |
| 2 |
tb |
Margarine or butter; softened |
| 2 |
tb |
Sugar |
| 3 |
c |
Bread Flour |
| 1 |
c |
Fiber One cereal |
| 1 1/2 |
ts |
Dried dill weed |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Yeast |
| 1 1/3 |
c |
Water |
| 2/3 |
c |
Shredded carrots |
| 2 |
tb |
Margarine or butter; softened |
| 2 |
tb |
Sugar |
| 4 1/4 |
c |
Bread Flour |
| 1 1/3 |
c |
Fiber One cereal |
| 2 |
ts |
Dried dill weed |
| 1 1/2 |
ts |
Salt |
| 1 1/4 |
ts |
Yeast* |
INSTRUCTIONS
FOR 1 1/2 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 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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