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Sourdough Beer Bread
1 teaspoon of yeast
2 cups of King Arthur all purpose flour
2 teaspoons of Sugar
1 tablespoon of Lecithin granules
1 teaspoon of Salt
3/4 cup of Rye sourdough starter*
1/4 cup of Flat beer
2 tablespoons of Water |
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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. Its a rustic looking loaf that ought to be just the thing with stews or hearty soups. *Rye starter: 2 c Rye flour, 2 c warm water, 1 pkg yeast in a glass container. Leave at room temperature 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 From Geminis MASSIVE MealMaster
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