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Sourdough Beer Bread

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.




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