Asking the flour into a bowl. Add oil and butter.

Add sugar and salt, thoroughly grind with hands until smooth.

Any hard cheese varieties to RUB on a grater. In the ingredients I pointed out quantity of 100 g of grated and measured by the Cup as pictured. And the same glass of water - 100 ml. add to the dough. Knead.

Leaven - http://www.povarenok.ru/recipes/show/54660/ Starter, remove from refrigerator, fill up a spoon of flour and a little water, I immediately put in a mug with warm water, that was faster, after 20 min went abundant bubbles; then ready to use.

Add to the dough 5 tablespoons of the leaven and all carefully mix, will need more flour to bring the dough to the point where unstuck at the hands.

I put on warm water bath to quickly. ATTENTION! When first proofing it rises not as much as yeast (cheese a little aggravates this process). After 3 hours punch down the dough, put in greased pan, cover and leave for second proofing for about 1.5-2 hours. The warmer it is, the faster the process will go up more than the first proofing. When baking it will rise even more!

I bake it in a slow cooker, and the crust in the oven. The result on the photo. How does a bread maker with the dough from sourdough, I don't know as I don't have a bread machine. In the oven bake at a medium temperature. From this amount of ingredients is not very big bread (on us twice to eat), but if you increase the amount by a third, you get a standard loaf.