Recipe - Quick Sourdough French Bread

JUDY LAUSCH DGSV34A
4 One half cup Bread flour
2 tablespoon Wheat germ
1 tablespoon Sugar
2 teaspoon Salt
One half teaspoon Ginger
2 pack Fastacting dry yeast
1 cup Warm water; (120130*)
1 cup Sour cream; room temp.
2 tablespoon Vinegar
1 Egg white
1 tablespoon Water
2 teaspoon Poppy seeds

1. In large bowl, combine 1 One half 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 2 One half cup flour until
dough pulls cleanly away from sides of bowl. 2. On floured surface, knead
in remaining One half 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, 2535
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 Bakeoff winning
recipe, formated for you by Judy Lausch.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini