Carrot-dill Bread (2-lb)

1 1/3 c Water
2/3 c Shredded carrots
2 tb Margarine or butter, softene
2 tb Sugar
4 1/4 c Bread flour
1 1/3 c Fiber one cereal
2 ts Dried dill weed
1 1/2 ts Salt
1 1/4 ts Yeast*

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 cycle. Remove baked bread from pan and cool on a wire rack.
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Var: For Carrot-Fennel Bread: Substitute fennel seed for the dill
weed.

Yields
2 Lb loaf