It only stands to reason among those who are truly saved that they will spend the duration of their existence with the desire to grow in their knowledge of Jesus Christ. This is a clear indication that we not only love our Savior, but find Him so magnificent that we wish to continually explore new elements of His perfections. Expanding our relationship with Him through biblical awareness and personal experience is at the heart of knowing Christ, is at the heart of a genuine relationship with Him.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Breads, Tested, Breadmaker	14	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*
1/4	c	Flat beer
2	tb	Water

INSTRUCTIONS

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. *Rye sarter: 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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