Quick sourdough french bread

Yield: 2 servings

Measure Ingredient
4½ cup Bread flour
2 tablespoons Wheat germ
1 tablespoon Sugar
2 teaspoons Salt
½ teaspoon Ginger
2 packs Fast-acting dry yeast
1 cup Warm water; (120-130*)
1 cup Sour cream; room temp.
2 tablespoons Vinegar
1 \N Egg white
1 tablespoon Water
2 teaspoons Poppy seeds

1. In large bowl, combine 1½ 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 ½ c flour until dough pulls cleanly away from sides of bowl. 2.

On floured surface, knead in remaining ½ 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 ¼" 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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