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Photo: James Carrier Photo by: Photo: James Carrier

Sunset Centennial Sourdough

Sunset MARCH 1998

  • Yield: Makes a 1 1/2-pound loaf

Ingredients

  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 package active dry yeast

Preparation

1. Add ingredients to bread machine pan according to manufacturer's directions.

2. Select basic cycle.

3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.

To make a 2-pound loaf, use 1 1/3 cups water, 1 1/3 cups sourdough starter, 4 cups bread flour, 2/3 cup rye flour, 4 teaspoons sugar, 1 teaspoon salt, and 1 package active dry yeast.

Nutritional analysis per ounce.

Nutritional Information

Amount per serving
  • Calories: 90
  • Calories from fat: 4%
  • Protein: 3.1g
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Carbohydrate: 18g
  • Fiber: 0.8g
  • Sodium: 90mg
  • Cholesterol: 0.2mg
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Sunset Centennial Sourdough recipe

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