Recipe for 2lb loaf:
1 1/4 c lukewarm water & 2 tsp dry yeast
1 lightly beaten egg
2 tbs vegetable oil
2 1/2 tbs sugar
1 tsp salt
3 tbs starter*
2 tsp Gerber Baby Cereal: Barley**
3 1/2 c bread flour (plus whatever small amounts it takes to make a smooth ball.
Set machine for Medium crust.
Remove to rack immediately when baking is completed. Let cool completely before slicing.
*Very simple starter:
Get a pkg of Fleischmann's Sourdough Starter. Mix it up in a crock or glass container that holds between 4 - 6
c. Next day add 1/2 c flour, 1/2 c lukewarm water, 1 tsp salt, 1 tsp sugar, 1/4 c rye flour and 1 tbs instant potato flakes. Be sure to mix well. Let it stand at room temp overnight, covered loosely. Then refrigerate, securely covered, for 3 days before using in the recipe. When the quantity is down to half-level, begin to "feed" with more flour, water, etc. Replenish with the same amount you took out. In 10 days span, try to add 1 tsp yeast twice. Even if you don't use the starter one particular day, stir it anyway.
**Note: The addition of Gerber Baby Cereal: Barley is important. Without it, the bread is OK, but using it makes a beautiful crust color, taste and texture.
Recipe featured in Bread Daily on 12/06/01.