Title: Squaw Sourdough Bread
Categories: Breadmaker Bread
Yield: 1 Loaf

1 LB. LOAF
1/3	c	Water
2/3	c	Sourdough culture
1	tb	Corn or vegetable oil
1	tb	Honey or molasses
1/4	c	Raisins
1/2	ts	Salt
2	c	White bread flour
1	ts	Yeast
		Water or flour - 1 tb. at a time if & as needed to obtain a
1/4	c	Sunflower kernels (or nuts)*
1 1/2 LB. LOAF
1/2	c	Water
3/4	c	Sourdough culture
1 1/2	tb	Corn or vegetable oil
1 1/2	tb	Honey or molasses
1/3	c	Raisins
3/4	ts	Salt
3	c	White bread flour
1 1/2	ts	Yeast
		Water or flour - 1 tbsp. at a time if and as needed to obtai
1/3	c	Sunflower kernels (or nuts)*
2 LB. LOAF
2/3	c	Water
1	c	Sourdough culture
2	tb	Corn or vegetable oil
2	tb	Honey or molasses
1/2	c	Raisins
1	ts	Salt
3 1/2	c	White bread flour
2	ts	Yeast
		Water or flour - 1 tbsp. at a time if and as needed to obtai
1/2	c	Sunflower kernels (or nuts)*
		*Add sunflower kernels at or appropriate time for your machi

SOURCE: Worldwide Sourdoughs From Your Bread Machine by Donna Rathmell German and Ed Wood, copyright 1994, ISBN #1-55867-095-5. Formatted into MM by Ursula R. Taylor. Recommended Cycle - Raisin, Sweet or Basic White. Follow manufactures directions. Squaw bread was made by early New England colonists and was probably leavened with sourdoughs. Add the raisins (plumped in boiling water if you desire) at the beginning of the cycle with all other ingredients...This note was just above the recipe in the cookbook...

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