Carrot-Raisin-Nut Bread
Yield: Makes 12 or 16 servings
Ingredients:
2
tablespoons butter or margarine, softened
1/4
cup whole wheat flour
1-1/2
teaspoons rapid-rise active dry yeast
1-1/2
cups shredded carrots
3
tablespoons butter or margarine, softened
1/3
cup whole wheat flour
2
teaspoons rapid-rise active dry yeast
Preparation:
1.
Measuring carefully, place all ingredients except walnuts and raisins in bread machine pan in order specified by owner's manual.
2.
Program basic cycle and desired crust setting; press start. Add walnuts and raisins when bread machine signals, or at end of first kneading cycle. Remove baked bread from pan; cool on wire rack.
Nutritional Information:
| Serving Size: |
| Protein |
6 g |
| Fiber |
1 g |
| Carbohydrate |
35 g |
| Cholesterol |
5 mg |
| Total Fat |
4 g |
| Calories |
194 |
| Sodium |
291 mg |
Dietary Exchange:
| Fruit |
1/2 |
| Starch |
2 |
| Fat |
1/2 |