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!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-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.
Yields
2 Servings
Leave a Reply