BREAD MACHINE ORDER OF INGREDIENTS RECIPES

Steps:

• "Place the warm water into your bread pan. Be sure the kneading paddle is in place. Then add the olive oil, the salt, and the sugar, in this order. Add the flour, covering the liguid. Make a small indentation on top of the center of the flour, but not deep enough to reach the liquid. Add the yeast to this indentation. (Adding the ingredients in this order is important, especially when using the timer. It keeps the yeast away from the liquid ingredients until it is time to knead them together. Liquid ingredients will prematurely activate the yeast.) Now you are ready to set your bread pan in the machine and set the timer or choose the French Bread Cycle. This recipe makes a 2lb loaf."

Steps:

• Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use.
• Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. To use, stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).
• Measure 1 cup of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.
• Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.