INGREDIENTS:
1/4 cup Water (75 degrees F – 85 degrees F)
3/4 cup sourdough starter
1 tablespoon margarine
1 teaspoon salt
2 teaspoons sugar
2 cups bread flour
1 1/2 teaspoon active dry yeast
PREPARATION:
Accurately measure all ingredients. For flour, first stir, then spoon into a dry measuring cup and level off. Add ingredients to pan in the order suggested in the manual. Recommended cycle: Basic/White Bread cycle; medium crust color. It is all right to open the machine and touch the dough to check its consistency. Do this after about 5 minutes. The dough should form a soft ball around the kneading blade. If it is too dry, add liquid 1/2 to 1 Tbsp. at a time; if it is too wet, add 1 Tbsp. of flour at a time.
