| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
ts |
Yeast |
| 2 |
c |
King Arthur allpurpose flour |
| 2 |
ts |
Sugar |
| 1 |
tb |
Lecithin granules |
| 1 |
ts |
Salt |
| 3/4 |
c |
Rye sourdough starter (see note) |
| 1/4 |
c |
Flat beer |
| 2 |
tb |
Water |
INSTRUCTIONS
Date: Thu, 21 Mar 1996 14:22:39 -0500
From: Dotnapier@aol.com
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@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #83
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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