Abm sourdough beer bread
14 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | teaspoon | Yeast |
2 | cups | King Arthur allpurpose flour |
2 | teaspoons | Sugar |
1 | tablespoon | Lecithin granules |
1 | teaspoon | Salt |
¾ | cup | Rye sourdough starter* |
¼ | cup | Flat beer |
2 | tablespoons | 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