Abm Sourdough Beer Bread Recipe

• 1 tsp Yeast
• 2 c. King Arthur allpurpose flour
• 2 tsp Sugar
• 1 Tbsp. Lecithin granules
• 1 tsp Salt
• 3/4 c. Rye sourdough starter*
• 1/4 c. Flat beer
• 2 Tbsp. Water

1. Place in pan in the order given.
2. Bake on basic bread cycle.
3. This can probably be timed.
4. With only 2 c. of flour, this makes a small (14 ounce)
5. loaf with a crunchy crust and a light interior.
6. Not a dense bread.
7. It's a rustic looking loaf which ought to be just the thing with stews or possibly hearty soups.
8. *Rye sarter: 2 c Rye flour, 2 c hot water, 1 pkg yeast in a glass container.
9. Leave at roomtemp for about 3 days stirring when you think of it.
10. When it starts to smell like a brewery, you can chill it.
11. Just bring it back to room temp before you use it.
12. BAKING, Brody & Apter

yeast, flour, sugar, lecithin granules, salt, rye sourdough starter, beer, water

Taken from cookeatshare.com/recipes/abm-sourdough-beer-bread-62189 (may not work)