I used the starter and sponge from the following website
I used Four Roses (regular) flour instead of rye in the starter (only because I didnt want to go out and buy any).
I make bread almost daily and this is because I use a food processor...no kneading and it's so speedy.
If you want a really EASY bread recipe here's one:
Italain White Bread
1 1/2 teaspoon yeast
1 cup water (110-115 degree F)
3 cups flour (regular or bread flour)
1 1/2 teaspoon salt
2 Tablespoons olive oil
Stir yeast into water. Let it sit about 5-10 minutes.
Put flour and salt in food processor, pulse to mix. When yeast mixture is ready, turn on food processor and slowly add yeast mixture and olive oil. Stop processing and check to see if dough is too soft or too stiff. You can add a little more warm water or flour depending. Turn on processor and let it run for a minute or so. It should be forming a soft ball. Check to make sure dough is not to sticky or dry. Process until dough is smooth (this is the kneading). This could take another 30 seconds or so...depends on humidity, etc. You are done when dough feels smooth and soft (my mother always says...like a babys butt).
Put dough into a oiled bowl and cover with a towel. Let it double, takes about an hour in a warm spot. Punch down and form into a loaf (flatten, roll up jelly roll style and tuck ends in). Put on a lightly greased cookie sheet. Let it rise again uncovered, for another hour.
Bake at 400 for about 20 minutes.