from:The Best Bread Machine Cookbook Ever-Ethnic by Madge Rosenberg 1. After at lest 4 and up to 8 hours before you plan to put this bread into the bread machine, mix together the ingredients for the sponge. Cover and let stand at room temperature. 2. After at least 4 hours, when the sponge has developed air bubbles, add all of the bread ingredients and the sponge in the order suggested by your bread machine manual. Process on the bread cycle according to the manufacturers directions. *---After measuring out what is needed for this recipe, be sure to replenish your sourdough starter with equal amounts of flour and water. Posted to Digest bread-bakers.v096.n063 From: Bev Janson
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|Serving Size: 1 Serving (2501g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 532 (7%)|
|Amt Per Serving||% DV|
|Total Fat 59.2g||79 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 21.9g|
|Cholesterol 0mg||0 %|
|Sodium 62.3mg||2 %|
|Potassium 3536mg||93 %|
|Total Carbohydrate 1601.3g||471 %|
|Dietary Fiber 106.8g||427 %|
|Sugars, other 1494.4g|
|Protein 245.1g||350 %|
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Calories per serving: 7981
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