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| QUICK SOURDOUGH FRENCH BREAD | |
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4-5 c. bread flour 2 tbsp. wheat germ 1 tbsp. sugar 2 tsp. salt 1/2 tsp. ginger 2 pkg. fast acting yeast 1 c. warm water (120 degrees) 1 c. sour cream (room temperature) 2 tbsp. vinegar 1 egg white 1 tbsp. water 2 tbsp. poppy seeds or sesame seeds In large bowl combine 1 1/2 cups flour with next 5 ingredients; add water and sour cream, vinegar to flour mixture; beat 3 minutes. Stir in 2 to 2 1/2 cups flour; mix until it cleans side of bowl, 5 minutes. On flour surface knead in remaining 1/2 to 1 cup flour until smooth 5 minutes. Cover let rise in warm place 25-35 minutes until double. Punch down. Divide in half; make into 2 loaves. Place on greased cookie sheet. Slash top diagonally. Let rise until double, 15-20 minutes. Baking - Oven 375 degrees. Bake for 25 minutes. Remove from oven - brush with egg white mixture. Sprinkle with seed. Bake 5-10 minutes longer. Cool on rack. | |
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recipe reviews #118977
Fred Becker (Nebraska) says:
Wonderful overall. Easy to make, quick start to finish, texture was great, and tasted like sourdough should. Many homemade sourdough receipes do not taste like sourdough. I have been baking bread for 40 years and this is a keeper that I will be making often. Only differance was I used a spray bottle of cold water to spritz the loaves 5-6 times to make the crust more crispy.
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