sunset centennial sourdough

Categories: None
Yield: 1 Servings

Measure	Ingredient
	---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