Peppery Potato and Carrot Bread

• 1 14 cups water
• 23 cup shredded carrot
• 2 tablespoons margarine or 2 tablespoons butter, softened
• 4 cups bread flour
• 12 cup dried potato flakes
• 1 14 teaspoons lemon-pepper seasoning
• 2 tablespoons sugar
• 1 14 teaspoons salt
• 1 34 teaspoons dry yeast

1. Measure all ingredients into bread machine pan in the order recommended by the manufacturer.
2. Select Basic/White cycle; medium or light crust color.
3. Do not use delay cycles.
4. Remove baked bread from pan and cool on wire rack.

water, carrot, margarine, bread flour, potato flakes, lemonpepper seasoning, sugar, salt, yeast

Taken from www.food.com/recipe/peppery-potato-and-carrot-bread-28198 (may not work)