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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1889 -- 125 years ago: The gates of Oklahoma were swung open at noon today, and a throng of more than 30,000 settlers started over its soil.
1914 -- 100 years ago: The Iowa Coliseum Co. was incorporated with $40,000 capital and planned a building on 4th Street between Warren and Green streets in Davenport.
1939 -- 75 years ago: Plans are being discussed for resurfacing the streets in the entire downtown district of Rock Island.
1964 -- 50 years ago: Some 45 jobs will be created at J.I. Case Co.'s Rock Island plant in a expansion of operations announced yesterday afternoon at the firm's headquarters in Racine, Wis.
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