Instructions: Add ingredients to bread machine in order prescribed by manufacturer. Program for basic dough, light crust. Five or 10 minutes into cycle, check consistency of dough. It should be tacky to the touch, and may leave a small rim of dough on pan bottom. However, it should not be sloppy or stick to sides of the pan. Adjust consistency with extra flour or water as needed.

After dough cycle has finished, refrigerate dough overnight in gallon-size plastic bag, or allow it to rise for 2 to 4 hours in stoneware baker thats been oiled and dusted with cornmeal. The dough will be fully risen when its doubled in bulk, and when a finger pressed onto surface leaves an indentation.

Take sharp knife, and slash diagonally about five times. Brush top of loaf with cold water, cover baker with lid, place in cold oven, and turn temperature to 400 degrees for 30 minutes. Remove lid of stoneware baker and bake for 10 to 25 additional minutes until bread is golden brown.

Makes one 1 1/2-pound loaf.

NOTES : I was given the following recipe from my former colleague, Steve Byers. Bread purists may sniff, because it doesnt employ a starter, and because it contains two ingredients never found in true sourdough bread - yogurt and lemon juice.

But this bread is delicious, with a lovely golden color and distinctive tang, and it takes less time to make than the old-fashioned sourdough.

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