Recipe - Abm Sourdough Dill And Onion Rye

1 teaspoon Yeast
2 cup King Arthur allpurpose flour
2 teaspoon Sugar
1 tablespoon Lecithin granules
1 teaspoon Salt
Three fourths cup Rye sourdough starter*
One fourth cup Flat beer
2 tablespoon 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 cup Rye flour, 2 cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini