(breadmaker) sourdough beer bread
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | teaspoon | Yeast |
| 2.00 | cup | King Arthur allpurpose flour |
| 2.00 | teaspoon | Sugar |
| 1.00 | tablespoon | Lecithin granules |
| 1.00 | teaspoon | Salt |
| ¾ | cup | Rye sourdough starter* |
| ¼ | cup | Flat beer |
| 2.00 | tablespoon | Water |
Directions
Place in pan in the order given. Bake on basic bread cycle. This can probably be timed. With only 2 cups of flour, this makes a small (14 oz) loaf with a crunchy crust and a light interior. Not a dense bread. It's a rustic looking loaf that ought to be just the thing with stews or hearty soups. *Rye sarter: 2 c Rye flour, 2 c warm water, 1 pkg yeast in a glass container. Leave at roomtemp for about 3 days stirring when you think of it. When it starts to smell like a brewery, you can refrigerate it. Just bring it back to room temp before you use it. Adapted from BREAD MACHINE BAKING, Brody & Apter
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