Quick sourdough french bread
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Quick sourdough french bread
  Quick    Sourdough    French    Bread  
Last updated 6/12/2012 1:19:36 AM. Recipe ID 51008. Report a problem with this recipe.
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      Title: Quick sourdough french bread
 Categories: Breads
      Yield: 2 Servings
           -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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Recipe ID 51008 (Apr 03, 2005)

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