Title: Sourdough Beer Bread #2
Categories: Bread
Yield: 12 Servings

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

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

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