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Cook'n with Betty Crocker 
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Peppery Potato and Carrot Bread 2-pound |
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Serves: 16 Print this RecipeServing Size: 1 slice 2-Pound Recipe 1 1/4 cups water 2/3 cup shredded carrots 2 tablespoons margarine or butter, softened 4 cups bread flour 1/2 cup mashed potatoes mix (dry) 1 1/4 teaspoons lemon pepper seasoning salt 2 tablespoons sugar 1 1/4 teaspoons salt 1 3/4 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 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. So not use delay cycles. Remove baked bread from pan, and cool on wire rack. 1 Slice: 150 Calories (20 calories from fat); 2g fat (1g saturated); 0mg cholesterol; 250mg sodium; 30g carbohydrate (1g dietary fiber); 4g protein SUCCESS TIP: Most graters have two sizes of shredders-one for small shreds and one for medium size. Be sure to use the medium-size shred for the carrots. If you use the small shred, you may have too much carrot, which will cause the dough to be too moist. SANDWICH BOARD: Make your next grilled cheese a Roasted Garlic Grilled Cheese on this Peppery Potato and Carrot Bread. Make the Roasted Garlic per instructions (see Good and Savory Loaves: Roasted Garlic Bread). Spread the garlic on two slices of bread. Layer one slice of bread with slices of Monterey Jack, Muenster or provolone cheese; top with the remaining slice of bread. If you like, add some sliced avocado. Butter the outside of the sandwich, then cook over medium heat until it's golden brown and the cheese is melted, which will take about 8 minutes. 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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