Free Recipe Quick Sourdough French Bread
Recipe Type: Free Bread Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 2
Ingredients for Quick Sourdough French Bread Recipe
-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
Quick Sourdough French Bread Preparation
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 14×8 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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