| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
|
|
—for 1 1/2 pound loaf— |
| 1 |
c |
Water |
| 1 |
c |
Sourdough starter |
| 3 |
c |
Bread flour |
| 1/2 |
c |
Rye flour |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
pk |
Active dry yeast |
| 2 |
lb |
Loaf: |
| 1 1/3 |
c |
Water |
| 1 1/3 |
c |
Sourdough starter |
| 4 |
c |
Bread flour |
| 2/3 |
c |
Rye flour |
| 4 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1 |
pk |
Active dry yeast |
INSTRUCTIONS
1. Add ingredients to bread machine pan according to manufacturer's
directions.
2. Select basic cycle.
3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes
before slicing. Serve hot, warm, or cool.
NOTES : Sunset Magazine, March 1998
Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@mcn.net>
on Feb 15, 1998
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