Quick Sourdough French Bread

* Exported from MasterCook *

QUICK SOURDOUGH FRENCH BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Sourdough

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
LAUSCH DGSV34A
4 1/2 cups Bread flour
2 tablespoons Wheat germ
1 tablespoon Sugar
2 teaspoons Salt
1/2 teaspoon Ginger
2 packages Fast-acting dry yeast
1 cup Warm water -- (120-130*)
1 cup Sour cream -- room temp.
2 tablespoons Vinegar
1 Egg white
1 tablespoon Water
2 teaspoons Poppy seeds

sheet and place under broiler ab sheet and place under broiler ab ombine
starter, molasses, potato water andtor until rich brown in color.or L ver with
plastic and a heavy towel and lettJDAY ONE: In large warmed bowl,
L at least 12 hrs.
DAY TWO: Bring g constantly, cook 2 mins. Remove fromtoettHrise in warm place
overnight or L to lukwarm; add to starter mixtu er, stir to dissolve an dlet
stand untilettCheat, stir in potatoes and cool L th salt, butter and spices.
BeatinguntilettHSprinkle yeast over lukewarm wa L our and white flour. Dough
will be stickyttCfoamy. Add to starter mixture w L board and, adding additional
flour asckyttIconstantly, add rye meal, rye f L d 8 mins.
If dough is still sticky after 5tFand heavy. Turn out onto floure L and finish
kneading.
Dough will beafter 5tJneeded to prevent sticking, kne L uld not stick to board.
Form into smooth 5tCmins, lightlyoil board and hand L to coat all surfaces,
cover wtih ntil double in bulk.
Punch down and turnndtJball, place in oiled bowl, turn L r 20 turns. Cover with
towel and let restdtHlet rise in warm place 1 hr or
L ortions and form

=============== Reply 20 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM SOURDOUGH 4 SL
To: BGMB90B ELAINE RADIS Date: 06/03 From: BGMB90B
ELAINE RADIS Time: 9:06 PM

- - - - - - - - - - - - - - - - - -