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Quick Sourdough French Bread



* Exported from MasterCook *

QUICK SOURDOUGH FRENCH BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDY LAUSCH DGSV34A
4 1/2 c Bread flour
2 tb Wheat germ
1 tb Sugar
2 ts Salt
1/2 ts Ginger
2 pk Fast-acting dry yeast
1 c Warm water -- (120-130*)
1 c Sour cream -- room temp.
2 tb Vinegar
1 Egg white
1 tb Water
2 ts Poppy seeds

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 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 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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