Title: Quick Sourdough French Bread
Categories: Bread French
Yield: 2 Servings
| 4 1/2 | c | Bread flour |
| 2 | tb | Wheat germ |
| 1 | tb | Sugar |
| 2 | ts | Salt |
| 1/2 | ts | Ginger |
| 2 | pk | Fast-acting dry yeast |
| 1 | c | Warm water; (120-130*) |
| 1 | c | Sour cream; room temp. |
| 2 | tb | Vinegar |
| 1 | | Egg white |
| 1 | tb | Water |
| 2 | ts | Poppy seeds |
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.