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Sourdough Bread, 2 lb. - West Bend

Sourdough Bread, 2 lb.

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Full Recipe Details

Ingredients

6½ fl ounces (¾ cup + 1 tablespoon) water, 80°F 1¼ cup sourdough starter, room temp 3½ cups bread flour 1½ tablespoon sugar 1½ teaspoons salt 2¼ teaspoons active dry yeast - or - 2 teaspoon bread machine/fast rise yeast

Cooking Process

Add liquid ingredients and butter to bread pan. Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker. Make an indentation in center of dry ingredients fill with yeast. Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn breadmaker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing.

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