Bread Machine Sour Dough Bread
This is an adaptation of the recipe also found on the same website. I generally prefer honey to sugar for bread baking and I increased the amount of yeast. I am quite happy with the results. In fact the bread made a delightful ham sandwich for my lunch today.
Ingredients for a 1 1/2 pound loaf:
2 t. yeast
1 1/2 t. salt
1 1/2 t. honey
2 1/2 C. bread flour (I use King Arthur)
2 C. sour dough starter
1/2 C. lukewarm water
Place the ingredients into the pan in the order given, EXCEPT stir the honey into the lukewarm water until it is dissolved first!! Program for French bread or other long-rising cycle and press start. The directions stated the bread would not crown. but would remain flat across the top. This was not true of mine. It did better I presume due to the increase of the yeast.
Remove from the pan when cool enough to handle and cool fully before wrapping in an airtight bag.