Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 and
1/2 cups flour, wheat germ, sugar, salt, ginger and yeast; blend well.
sour cream and vinegar to flour mixture. Blend at low speed until moistened; beat
3 minutes at medium speed.
Stir in an additional 2 to 2 1/2 cups flour until dough
pulls cleanly away from sides of bowl.
On floured surface, knead in 1/2 to 1 cup
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 to 35 minutes.
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 14 x 8-inch rectangle. Starting with
longest side, roll up; pinch edges firmly to seal. Place seam side down on prepared
cookie sheet; taper ends to a point. With sharp knife, make five 1/4 inch deep diagonal
slashes on tip of each loaf.
Cover; let rise in warm place until light and doubled
in size, about 15 minutes.
Heat oven to 375 degrees F. Bake for 25 minutes.
In small bowl, beat egg white and water.
Remove bread from oven; brush with egg
Sprinkle with poppy seed.
Return to oven. Bake an additional 5 to
10 minutes or until loaves sound hollow when lightly tapped.
from cookie sheet; cool on wire rack.
Makes 2 loaves.
Posted by Darlene at Recipe Goldmine 1/16/2002, 7:18 am.