Quick Sourdough French Bread Recipe

Step 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 moistened; 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.

Step 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.

Step 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.

Step 4

Heat oven to 375F. 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, by Judy Lausch.

Things You'll Need

  • 4 1/2c Bread flour
  • 2tb Wheat germ
  • 1tb Sugar
  • 2ts Salt
  • 1/2ts Ginger
  • 2pk Fast-acting dry yeast
  • 1c Warm water; (120-130F)
  • 1c Sour cream; room temp.
  • 2tb Vinegar
  • 1 Egg white
  • 1tb Water
  • 2ts Poppy seeds

About this Author

iChef.com - Recipes, food and cooking information.