Recipe - Beer Sourdough Bread

3 cup White flour
One fourth cup Gluten
12 ounce Sourdough starter
One fourth cup Warm water
One half cup Beer; flat
1 tablespoon Olive oil; optional
One half tablespoon Salt
1 tablespoon Sugar
One half tablespoon Yeast
LOTS of fresh rosemaryat
least 3
Tablespoons

Make dough in machine. Rise outside the machine in a warm place (see ÒHow
to Make a Proofing Box). Bake at 375 for about 35 minutes. I brush the top
of the crust with water to make the crust brown nicely.

From: benford@cts.com (Susan Benford)
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
NOTES : I found and modified a good recipe for sourdough bread. ** The
key for me is to use the machine to make the dough, and to rise
and bake the stuff OUTSIDE of the machine, which I call the
Invention Exchange with a nod to Mystery Science Theater 3000.
It's a proofing box fashioned from a sytrofoam cooler.[Susan]