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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Cook'n in Italy 
Cook'n in Mexico |
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Dilled Carrot Bread 2-pound |
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Serves: 16 Print this RecipeServing Size: 1 slice 2-Pound Recipe 1 1/3 cups water 2/3 cup shredded carrots 2 tablespoons margarine or butter, softened 2 tablespoons sugar 4 1/4 cups bread flour 1 1/3 cups certo Fiber One® cereal 2 teaspoons dried dill weed 1 1/2 teaspoons salt 1 1/4 teaspoons bread machine or quick active dry yeast Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use at least 4 cups flour. 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 cycles. Remove baked bread from pan, and cool on wire rack. 1 Slice: 165 Calories (25 calories from fat); 3g fat (0g saturated); 0mg cholesterol; 230mg sodium; 33g carbohydrate (3g dietary fiber); 4g protein SUCCESS TIP: We found from our testing that for good texture and volume, slightly less yeast is needed in the 2-pound loaf than is needed in the 1 ½-pound loaf. TRY THIS: For a hint of the Mediterranean in this golden carrot bread, use the same amount of fennel seed instead of the dill weed. From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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