sunset centennial sourdough

1 Servings
  ---for 1 1/2 pound loaf---
1 cup Water
1 cup Sourdough starter
3 cups Bread flour
½ cup Rye flour
1 tablespoon Sugar
1 teaspoon Salt
1 pack Active dry yeast
2 pounds Loaf:
1⅓ cup Water
1⅓ cup Sourdough starter
4 cups Bread flour
⅔ cup Rye flour
4 teaspoons Sugar
1 teaspoon Salt
1 pack Active dry yeast

1. Add ingredients to bread machine pan according to manufacturer's directions.

2. Select basic cycle.

3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.

NOTES : Sunset Magazine, March 1998 Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@...> on Feb 15, 1998

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