Categories: Breads, Ethnic 
      Yield: 1 servings 
  
           -Anna Ellis DTXT63A                 1 tb Melted margarine 
  1 1/4 c  Sourdough starter                   2 tb Sugar 
    1/2 c  Water                           1 1/2 ts Salt 
      3 c  Bread flour                         2 ts Yeast 
  
  This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the 
  margarine and with some experimentation, came up with this technique: Put 
  all ingredients in the B/M and set on the dough cycle. When the cycle is 
  complete, leave the dough in the pan for 3 to 4 more hours. Remove dough 
  and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 
  minutes minutes. Sprinkle corn meal on a board and shape dough into two 
  cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover 
  again with the damp towel and allow to rise for another two hours. At the 
  end of two hours, refrigerate the dough, still covered, for at least 12 
  hours (the longer the better). Take dough out of the refer, sprinkle with 
  water, and let it sit out for 4 hours. Sprinkle again with water then bake 
  at 375 for 30 minutes or until brown and crusty.