CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs, Grains |
French |
Breads |
2 |
Servings |
INGREDIENTS
|
|
-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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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