Quick Sourdough French Bread


  • 4 to 5 cups bread flour
  • 2 tablespoons wheat germ
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • ½ teaspoon ginger
  • 2 pkg. fast acting dry yeast
  • 1 cup warm water (120° to 130° F)
  • 1 cup dairy sour cream, room temperature
  • 2 tablespoons vinegar
  • 1 egg white
  • 1 tablespoon water
  • 2 teaspoons poppy seed
  1. In large bowl, combine 1 ½ cups flour, and next five ingredients; 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 ½ cups flour until dough pulls away from sides of bowl.
  2. On floured surface, knead in remaining ½ to 1 cup 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 (80° to 85° F) until light and doubled in size, 25 to 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-inch 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 ¼ inch 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 loves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks.

Makes 2 (17-oz.) loaves.