Prep 2 hrs
Cook 35 mins
This is a good sourdough bread for those of us who don't want to wait to make a traditional "starter." The vinegar, ginger and sour cream make it sour. I hope you enjoy it.
- 4 -5 cups bread flour
- 2 tablespoons wheat germ
- 1 tablespoon sugar
- 2 teaspoons salt
- 1⁄2 teaspoon ground ginger
- 2 (4 1/2 teaspoon) packages instant yeast
- 1 cup water
- 1 cup sour cream, room temperature
- 2 tablespoons vinegar
- 1 egg white
- 1 tablespoon water
- In large bowl, combine 1 1/2 cups flour and remaining dry ingredients.
- Add water, sour cream and vinegar and beat well.
- Stir in additional 2-2 1/2 cups flour until dough pulls away from sides of bowl.
- On floured surface, knead in 1/2-1 cup additional flour until dough is smooth and elastic, about 5 minutes.
- Place dough in greased bowl, turning to grease top.
- Cover and let rise for 25-35 minutes in a warm place.
- Grease large cookie sheet.
- Punch down dough and let it rest on counter, covered with an inverted bowl, for 15 minutes.
- Divide dough in half.
- Roll each half to a 14" x 8" rectangle.
- Starting with long side, roll up and pinch edges firmly to seal.
- Taper ends a little, to look like typical French bread.
- Place seam side down on prepared cookie sheet.
- Cover and let rise in a warm place until doubled, about 15 minutes.
- Meanwhile, heat oven to 375 degrees.
- Bake bread for 25 minutes.
- In a small bowl, beat egg white and water.
- Brush over partially baked bread.
- Return to oven and bake an additional 5-10 minutes until golden brown and loaves sound hollow when tapped.
- Immediately remove from cookie sheet and cool.
Very good with a light texture, mild sour taste, and a golden crust. I used fat-free sour cream and baked it in one 9-inch springform pan, which made a pretty round loaf about 2-3/4-inches high. This is definitely a good substitute for making sourdough bread with a starter. Thanks for sharing, Linda.