Carrot and thyme bread
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]s6+fmB$JC7IaIx CDɲ\G|(yWHbۇϟZZyX͆纏O˲'Bd;Vc/fXƽڜ<وDdv.8-n}UL1I6MmkJ^Ķ"رQYnSAS?+X֞'<*cZUFwU4 BW<)jFFo^Y||5U2f|\BSZ!JLAqMF1Z ~ m]L}V沈)t߿x~Z=؁V$XLonwwC2BPA,O%؇3޶,pNH^PqPӳ-z\l>ޅp8\#ܶmZA IsAHL 怦ϻ,"F%u1my~׻`D0g^+ ĄZ$[OqIš"ql]|f&skF{9&4w{`"7?uv|h=|xZ#% MiNk<ˌVh$o`S,rń",B:h[CL0舔pνFm ;2pcg*&MԃRvʒ*ck|CJ^AraxF *sJJTYâ+M9P*N P?|g#g⿣ȟƗeK,!{ݐOMhȁ @kƢ=7ǯ|z:>k?K,J߾$] >< S3q0R{3~/9ыã1}FZ4Içs mGl^9헧|M,gq_Ȋ>iEE9&Ǐ㫚+M#6qjT-Upkv(P#u׶9;틓wo>k><|r1X؃}W= QԠԀуo||]|ހG(K}w{H kpv@5H.Ξ p*)By\ dԛ~jaI?==N'޳IetO3( 0ʄ')*j_Ӑ'TN]+R[ Aű 帐\)iY"WQ[bF_ϫi}@UW2dq^4WV&1*QA ȹڢ IuYSFgEU<9{(8F$؞`qysɌt(u2d*KV }< q}vF&oPe?T7+b!VBFUAtF9Oy#`L#p,C[ ̩ʈdD&wDlj1Ҋ 9d` \wRBbS ߔlSkqgò pB-` b\A >IJ]_I_`}@S{ng Ix1Αs}ɞU!ޏ?܂ӟc{ gaI IŞywA{R R=x"PrϪlj%SՇ.Jn bpƻ1Eտ&< w]"Ƙ19`)ـJE@b8W6E;ñف&$1Mb~^SzݛZU]PJ\tU2uYB(a@T7<[ʩT."[Y',kU?,YTrk]<&''˟[Gu;;y=|<{;:-OǝJ_xJ-jiPɌG{d-{-*=c^2{jk셋H*ger=5ϣ|WOÎ٘xoEU OEp5WqXop&[ƃC(6*~rNVl*^D[ѥ_˷%}gg%"fLLR{mP}E&۔ *)O?9R49EM,>6jvi;&2poj YәL5mUHKrPBExא; P76kc]۫*KЖ*FG/uS 3SUƌwXo^R0t71DS'G!]aP-+C}9jh"~gA}];v{N1+-5Q#M `C[h_Eca?cF7fPUª`r~8r&bZFgQ|-j&R#Vyà:%^mߏ QQzCۆ|f=18n+!_Q 'JiyծF,W5m Mڹf`o-$Vd$RdW0fB§qsk`~Nz} $-{)_.B @H :@@; 1vj;U'w:ε#ʈokdZ_@$cqo]TVqc#][oj.)6!A xP9oظk#BX3φ'`qh8O88:6$QH0~řmLj8\tkG@LM(M#5C-]0N $ -zR\Bs@JuP63-8\u4є9 4!\,8<^B%:Ӂ4^ӄP11}X u&tq.-yi D%.b+X2yL˘4::i#87eD4MJyd'b O :Q.sQȖaJ-leQT>t3)|g;`D`3t:maF4ug:cz/t| DzZ6˨L9ă-wDS4ta)A=ۦMʴt)L,J~cz=AHab6OSPM#1>0q{(AL g i |BH #0mnRg &Pey1I$sMi`: #.mmSPl2-F3SZF Wk6Dل3'C \t?>Nt4@ =R,'r:i4Lb%K׸৒ -5L xDJ D9|潽Ss ԛ68i= xΉB0dMaЊpg}ϴU0ѱU!=8Kv]L+ۡXcNg؄Kx.i,TT?UYZ 6"2~}8JX Bp-?7o.@?u3pELB{pv|ilhzo[ B>3g:={"yЁ492-L[Fp\$n%.b :FXB0 ' ,kiچa3.=Sȵ3m%N;#qLoyqzꌒkql-0Z6t#-#2& TSegb*1?&V* - XxPAgNnNm{U-[ն{r~O}7KT}׳-b ŖV˭FCؽM6 n26ۋU.>;[m,Vj6tC>!!eȭQ6,A[o0L n)ײN`!-nil5^m_h8WǵeXwHRN
Carrot and thyme bread
  Bread    Low Fat    Carrots  
Last updated 10/4/2011 8:12:01 PM. Recipe ID 40367. Report a problem with this recipe.
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      Title: Carrot and thyme bread
 Categories: Low fat, Bread machi
      Yield: 15 Servings
 
           1 1/2 Lb Loaf:; (1 lb loaf)
  2 1/2 ts Active Dry Yeast; (1 1/2
           -tsp)
  2 1/4 c  Bread Flour; (1 1/2 C)
      1 c  Rye Flour; (2/3 C)
    1/2 c  Yellow Cornmeal; (1/3 C)
  1 1/2 tb Sugar; (1 T)
  1 1/2 ts Salt; (1 tsp)
  1 1/2 tb Dried Thyme; (1 T)
      2 c  Carrots; freshly grated, or
           ; finely chopped,

MMMMM--------------------------1 1/3 C-------------------------------
      1 c  Water; (1/2 C or more if
           ; needed)
 
  This moist multi-grain bread is excellent.  It is chock full of
  vitamins and fiber and tastes good with fruit or vegetable salad or
  lentil or bean soup.
  
  Note:  The original recipe called for 3 T vegetable oil for the large
  loaf and 2 T for the smaller loaf.
  
  Add all ingredients in the order suggested by your bread machine
  manual and process on the basic bread cycle according to the
  manufacturer's directions.   Let the loaf cool before slicing.
  
  This is really good!
  
  Formatted into MasterCook II and tested for you by Reggie Dwork
   From: Bread-Bakers Archives:
  ftp.best.com/pub/reggie/archives/bread/recipe
  
  




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Recipe ID 40367 (Apr 03, 2005)

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