Peppery Potato and Carrot Bread

I am super busy this week so made leftover roast beef and Dill Havarti sandwiches for dinner last night.  They were great with tomato, cucumber, and sweet peppers salad!

This recipe makes three small loaves.

The best thing about sandwiches was this bread, lightly toasted to the crunchy perfection.  It was so good!

Ingredients:

• 1 cup plus 2 tbsp water
• 2/3 cups shredded carrots (I needed to use leftover carrots and that's why I tried this recipe!)
• 2 tbsp butter (light Land O'Lakes, it really does taste like butter)
• 3 cups bread flour (King Arthur's, always)
• 1/2 cup dry mashed potato mix (buttery taste flavor)
• 1 tsp lemon pepper seasoning salt
• 1 tbsp sugar
• 1 tsp salt
• 2 tsp bread machine yeast

Directions:

1. Let your bread machine do the "heavy lifting."
2. I divided the dough into three foil bread pans.  If you have large bread pans, you can use two.  This bread rises to more than double the size so you need to have enough space.  A large round loaf will work, too.
3. Preheat your oven to 400 F (or 350 if baking a large loaf).
4. Let dough rise for an hour, in a warm draft-free place.
5. Bake for 15-30 minutes, depending on the size of your loaf (loaves).
6. It's great warm, with a bit of butter.  Even better toasted!