| 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: [email protected] 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 [email protected] 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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