Quick Sourdough French Bread
- 4 1/2 cups flour, all-purpose bread
- 2 tablespoons wheat germ
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 teaspoon ginger
- 2 each yeast, active dry packages, dry, fast-acting
- 1 cup water warm
- 1 cup sour cream room temperature
- 2 tablespoons vinegar
- 1 each egg whites
- 1 tablespoon water
- 2 teaspoons poppy seed
- In large bowl, combine 1 1/2 cup 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 1 1/2 cup flour until dough pulls cleanly away from sides of bowl.
- On floured surface, knead in remaining 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 14x8 inch 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 inch deep diagonal slashes on top of each loaf.
- Cover; let rise in warm place until light and doubled in size, about 15 minutes.
- Heat oven to 375F (190C).
- 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.
flour, germ, sugar, salt, ginger, yeast, water, sour cream, vinegar, egg whites, water, poppy seed
Taken from recipeland.com/recipe/v/quick-sourdough-french-bread-1989 (may not work)