(breadmaker) sourdough beer bread

Yield: 14 Servings

Measure 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

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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