Quick Sourdough French Bread

By staceycohentisch

Ingredients

• 4 to 5 cups Pillsbury’s best bread flour
• 2 tablespoons wheat germ
• 1 tablespoon sugar
• 2 teaspoon salt
• 1/2 teaspoon ginger
• 2 pkg fast-acting dry yeast
• 1 cup warm water (120 to 130 degree f)
• 1 cup dairy sour cream, room temperature
• 2 tablespoon vinegar
• 1 egg white
• 1 tablespoon water
• 2 teaspoons poppy seed

Preparation

Step 1

In large bowl, combine 1 1/2 cups flour and next five ingredients blend well. Add water, sour cream and vinegar to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed, stir in an additional 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining 1/2 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 (80 to 85 degree f) 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 the 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 seat . Place seam side down on a greased cookie sheet; taper ends to a point. With sharp knife, make 5 1/4 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 degrees. Bake 25 minutes. In a small bowl, beat egg white and water. Remove bread from oven. Bake an additional 10 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet and cool on wire racks. Makes 2 17 oz. loaves.