Taste of Sourdough Bread-3 Ways -- Quad-Cities Online Recipe Book
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Taste of Sourdough Bread-3 Ways

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I sometimes cut slashes in the top of the French type. I usually brush tops of round loaves with egg white and sprinkle with sesame seeds.

Ingredients

2 packages dry yeast
1 tablespoon sugar
2/3 cup warm water
2 tablespoons white vinegar
1/2 cup sour cream
3 cups flour

Instructions

Stir sugar and yeast into warm water. Let set until yeast works (3-5 minutes). Add white vinegar and sour cream. Stir in flour one cup at a time until soft dough forms. Knead smooth, 3-5 minutes. Form in a ball and place in oiled bowl. Turn to oil top of dough. Cover. Let rise until doubled, 45 minutes. Shape in loaves and place in oiled loaf pans. Let rise 45 minutes. Bake 40-45 minutes in 375 degree oven OR shape in round loaves and bake in 8-inch cake pans, raise and bake as listed above. For French bread shape in 8x12-inch rectangle. Roll into french loaf. Place on oiled, cornmeal covered cookie sheet. Let rise 45 minutes. During last few minutes bring 3/4 cup water to boil. Brush loaf with egg white. Bake in preheated 375 degree oven. Put boiling water in 9x13-inch pan on floor of oven. Bake 10 minutes. Brush again with egg white and place back in oven. Finish baking 25-30 minutes until bottom sounds hollow.

Bess Pierce
Moline



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1864 -- 150 years ago: Because of the National Fast, no paper will be issued from this office tomorrow.
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1914 -- 100 years ago: The municipal bathing beach proposition came up again at the city commission's meeting and a proposition passed, provided that a locker room be constructed at the foot of 7th Street for the accommodation of the bathers.
1939 -- 75 years ago: Plans for erecting a $14,000 warehouse to replace the frame structure at the rear of the Augustana Book Concern were announced.
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