Peppery Potato and Carrot Bread |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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This is from a Gold Medal Bread Machine Cookbook. I haven't tried it. Ingredients:
1 1/4 cups water |
2/3 cup shredded carrot |
2 tablespoons margarine or 2 tablespoons butter, softened |
4 cups bread flour |
1/2 cup dried potato flakes |
1 1/4 teaspoons lemon-pepper seasoning |
2 tablespoons sugar |
1 1/4 teaspoons salt |
1 3/4 teaspoons dry yeast |
Directions:
1. Measure all ingredients into bread machine pan in the order recommended by the manufacturer.
2. Select Basic/White cycle; medium or light crust color.
3. Do not use delay cycles.
4. Remove baked bread from pan and cool on wire rack.
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