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Sourdough Bread

1 lb loaf:
3/4 cup water -- plus 3 tablespoons water -- (70 to 80F)
1 tablespoon vegetable or olive oil (plain or flavored)
1 teaspoon salt
2 1/2 cups bread flour
1 combo packet Fleischmann's Yeast with Ready-to-Use Sourdough Starter San Francisco Style


Measure all ingredients into bread machine pan in the order suggested by manufacturer, adding sourdough starter with yeast. Process on basic/white or French bread cycle; use medium/normal crust color setting. Remove bread from pan; cool on wire rack.


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