Quick Sourdough French Bread Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
-JUDY LAUSCH DGSV34A,
4 1/2 cup: Bread flour,
2 tbsp: Wheat germ,
1 tbsp: Sugar,
2 tsp: Salt,
1/2 tsp: Ginger,
2 package: Fast-acting dry yeast,
1 cup: Warm water, (120-130*)
1 cup: Sour cream, room temp.
2 tbsp: Vinegar,
1: Egg white,
1 tbsp: Water,
2 tsp: Poppy seeds,
Directions:
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.
Source from luhu.jp
(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.
Source from luhu.jp
Tags
: breads