The best delicious Quick Sourdough French Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Quick Sourdough French Bread recipe today!
Hello my friends, this Quick Sourdough French Bread recipe will not disappoint, I promise! Made with simple ingredients, our Quick Sourdough French Bread is amazingly delicious, and addictive, everyone will be asking for more Quick Sourdough French Bread.
What Makes This Quick Sourdough French Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Quick Sourdough French Bread.
Ready to make this Quick Sourdough French Bread Recipe? Let’s do it!
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-JUDY LAUSCH DGSV34A
4 1/2 c Bread flour
2 tb Wheat germ
1 tb Sugar
2 ts Salt
1/2 ts Ginger
2 pk Fast-acting dry yeast
1 c Warm water; (120-130*)
1 c Sour cream; room temp.
2 tb Vinegar
1 Egg white
1 tb Water
2 ts Poppy seeds
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 14×8″ 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.
From
Yields
2 Servings
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