Title: (Breadmaker) Sourdough Beer Bread
Categories: Bread Blank
Yield: 14 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* |
| 1/4 | c | Flat beer |
| 2 | tb | Water |
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