Quick Sourdough French Bread
- 4 to 5 cups Pillsbury's Best bread flour
- 2 tablespoons wheat germ
tablespoon granulated sugar
- 2 teaspoons salt
- 1/2 teaspoon ginger
- 2 packages
fast acting dry yeast
- 1 cup warm water
- 1 cup sour cream, at room temperature
- 2 tablespoons vinegar
- 1 egg white
- 1 tablespoon water
- 2 teaspoons poppy
- 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.
- Add water,
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.
- Immediately remove
from cookie sheet; cool on wire rack.
Makes 2 loaves.
Posted by Darlene at Recipe Goldmine 1/16/2002, 7:18 am.
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