Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Abm Sourdough Beer Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 14

1 Teaspoon(s) Yeast
2 Cup(s) King Arthur allpurpose flour
2 Teaspoon(s) Sugar
1 Tablespoon(s) Lecithin granules
1 Teaspoon(s) Salt
3/4 Cup(s) Rye sourdough starter*
1/4 Cup(s) Flat beer
2 Tablespoon(s) 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. Adapted from BREAD MACHINE BAKING, Brody & Apter
From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 11
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 166.3mg
Potassium: 2.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g

Scale this recipe to Servings [?]