Sourdough beer bread #2
12 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 (see note) |
| ¼ | cup | Flat beer |
| 2 | tablespoons | Water |
Directions
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@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #83
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .
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