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Quick Sourdough French Bread

Recipe

Title:

Quick Sourdough French Bread

Categories:

Breads, French

Yield:

2 servings

Directions

1. -JUDY LAUSCH DGSV34A 1 c Warm water; (120-130*) 4 1/2 c Bread flour 1 c Sour cream; room temp.
2. 2 tb Wheat germ 2 tb Vinegar 1 tb Sugar 1 Egg white 2 ts Salt 1 tb Water 1/2 ts Ginger 2 ts Poppy seeds 2 pk Fast-acting dry yeast

Ingredients

• 1. In large bowl, combine 1 1/2 c flour, and next five ingredients (wheat
• germ, sugar, salt, ginger and yeast); blend well. Add water, sour cream and
• vinegar to flour mixture. Blend at low speed until mositened; beat 3
• minutes at medium speed. Stir in an additional 2 to 2 1/2 c flour until
• dough pulls cleanly away from sides of bowl. 2. On floured surface, knead
• in remaining 1/2 to 1 c flour until dough is smooth and elastic, about 5
• minutes. Place dough in greased bowl; cover loosely with plastic wrap and
• cloth towel. Let rise in warm place until light and doubled in size, 25-35
• minutes. 3. Grease large cookie sheet. Punch down dough several times to
• remove all air bubbles. Allow to rest on counter covered with inverted bowl
• for 15 minutes. Divide dough in half; roll each half to 14x8" rectangle.
• Starting with longest side, roll up; pinch edges firmly to seal. Place seam
• side down on greased cookie sheet; taper ends to a point. With sharp knife,
• make five 1/4" deep diagonal slashes on top of each loaf. Cover; let rise
• in warm place until light and doubled in size, about 15 minutes. 4. Heat
• oven to 375*F. Bake 25 minutes. In small bowl, beat egg white and water.
• Remove bread from oven; brush with egg white mixture. Sprinkle with poppy
• seed. Return to oven. Bake an additional 5 to 10 minutes or until loaves
• sound hollow when lightly tapped. Immediately remove from cookie sheet;
• cool on wire racks. Makes 2 (17 oz.) loaves. A Pillsbury Bake-off winning
• recipe, formated for you by Judy Lausch.