Peppery Potato And Carrot Bread Recipes

PEPPERY POTATO AND CARROT BREAD

Peppery Potato and Carrot Bread image

Number Of Ingredients 9

Ingredients

1 cup plus 2 tablespoons water
2/3 cup shredded carrot
2 tablespoons margarine or butter, softened
3 cups bread flour
1/2 cup Mashed potato mix (dry)
1 teaspoon lemon pepper seasoning salt
1 tablespoon sugar
1 teaspoon salt
1 1/2 teaspoons bread machine or quick active dry yeast

Steps:

Make 1 ½ Pound Recipe with bread machines that use 3 cups flour, or make 2 Pound Recipe with bread machines that use 4 cups flour.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. So not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 slice: 150 calories (20 calories from fat) 2g fat (1g saturated) 0mg cholesterol 250mg sodium 30g carbohydrate (1g dietary fiber) 4g protein.SUCCESS TIPMost graters have two sizes of shredders-one for small shreds and one for medium size. Be sure to use the medium-size shred for the carrots. If you use the small shred, you may have too much carrot, which will cause the dough to be too moist.Sandwich BoardMake your next grilled cheese a Roasted Garlic Cheese on this Peppery Potato and Carrot Bread. Make the Roasted Garlic on page 34. Spread the garlic on two slices of bread. Layer one slice of bread with slices of Monterey Jack, Muenster or provolone cheese top with the remaining slice of bread. If you like, add some sliced avocado. Butter the outside of the sandwich, then cook over medium heat until it's golden brown and the cheese is melted, which will take about 8 minutes.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ROASTED CARROTS AND POTATOES

Roasted Carrots and Potatoes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories Side Dish Vegetables Carrots

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

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