Quick Sourdough French Bread
A great delicious bread that is perfect with any meal you can think of.
Yield
2 servingsPrep
60 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
all-purpose flour
bread |
|
| 2 | tablespoons |
wheat germ
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| ½ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
all-purpose flour
bread |
|
| 3E+1 | ml |
wheat germ
|
|
| 15 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
ginger
|
|
| 2 | each |
yeast, active dry
packages, dry, fast-acting |
*
|
| 237 | ml |
water
warm |
|
| 237 | ml |
sour cream
room temperature |
|
| 3E+1 | ml |
vinegar
|
|
| 1 | each |
egg whites
|
*
|
| 15 | ml |
water
|
|
| 1E+1 | ml |
poppy seed
|
|
Directions
In large bowl, combine 1½ 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 1½ cup flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in remaining ½ 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 ¼ 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 375℉ (190℃). 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.
