Try this Carrot-Dill Bread recipe, or contribute your own.
Suggest a better descriptionMeasure 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"
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Serving Size: 1 Serving (3943g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 12853 | ||
Calories from Fat: 569 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.2g | 84 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 27.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1044mg | 36 % | |
Potassium 5591mg | 147 % | |
Total Carbohydrate 2725.1g | 802 % | |
Dietary Fiber 204.5g | 818 % | |
Sugars, other 2520.7g | ||
Protein 409.6g | 585 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12853
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