Sunset centennial sourdough
1 Servings
Ingredients
| Quantity | 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 |
Directions
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