Sourdough beer bread #2

Yield: 12 Servings

Measure 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 (see note)
¼ cup Flat beer
2 tablespoons Water

Date: Thu, 21 Mar 1996 14:22:39 -0500 From: Dotnapier@...

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.

NOTE: Rye starter: 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 MM-RECIPES@...


From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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