Yeast Breads: Easy Sour Bread

Sourdough is delicious and wonderful, but it also takes a week to make. If you want something similar right now, try this Easy Sour Bread. It uses sour cream and vinegar to get a flavor very much like traditional sourdough. It's not sourdough, but in a pinch it will do.


I still recommend making real sourdough. Nothing is quite like it. But since we don't all have a week, try this quick and simple version.


Ingredients


1¼ tsp bread machine or quick rise yeast
3 cups all purpose flour
1 tbsp wheat germ
½ tbsp sugar
1 tsp salt
¼ tsp ground ginger
½ cup water
½ cup sour cream
1 tbsp vinegar
1 egg
1 tbsp water
1 tsp poppy seed


Preparation


Because we're not using traditional yeast, we can jump right in and start mixing the dough. Place all ingredients except for the egg, the single tablespoon of water, and the poppy seeds into a large bowl. Mix with a wooden spoon or the dough hooks of your electric mixer until dough is smooth and clings together.


Turn out dough onto a floured surface and knead for 5 to 10 minutes, until dough is soft and a has a slight stretch to it. Place this dough in a slightly oiled bowl. Cover and let rise in a warm place until doubled in size, about 1 hour.


Punch down the dough, removing all air bubbles. Roll and shape the dough until it is a long, almost baguette-style loaf. It should be about 14 inches long. Make sure the loaf is smooth, then place on a prepared baking sheet . Cover and let rise until doubled in size, this time about 45 minutes.


Heat oven to 375°F. Using a bread lame or sharp knife, slash the top of the loaf 4 or 5 times diagonally, but not too deep. ¼-inch is as deep as you want to go. Combine the egg and the tablespoon of water, creating an egg wash. Brush this wash over the loaf. Sprinkle with poppy seeds.


Bake for 20-22 minutes, until the loaf is golden brown and sounds hollow when tapped. Serve with jam or butter.