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Breads
A B C D E F G H I J K L M N O P Q R S T U V W Y Z Quick Sourdough French Bread Categories: Breads, French
Yield: 2 servings
-JUDY LAUSCH DGSV34A 1 c Warm water; (120-130*)
4 1/2 c Bread flour 1 c Sour cream; room temp.
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
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.
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