---------- Recipe via Meal-Master (tm) v8.01
       Title: Quick Sourdough French Bread
  Categories: Breads, French
       Yield: 2 servings
            -JUDY LAUSCH DGSV34A                1 c  Warm water; (120-130*)
   4 1/2 c  Bread flour                         1 c  Sour cream; room temp.
       2 tb Wheat germ                          2 tb Vinegar
       1 tb Sugar                               1    Egg white
       2 ts Salt                                1 tb Water
     1/2 ts Ginger                              2 ts Poppy seeds
       2 pk Fast-acting dry yeast          
   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.