QUICK SOURDOUGH FRENCH BREAD (no starter needed)
Source: Pillsbury bread flour bag

Cut recipe in half for bread machine!

4 to 5 cups flour, divided use
2 pkgs. yeast
2 Tbsp. wheat germ
1 Tbsp. sugar
2 tsp. salt
1/2 tsp. ginger
1 cup warm water (120-130 degrees)
1 cup dairy sour cream, room temperature
2 Tbsp. vinegar

Place in your machine in order recommended by manufacturer.

Conventional instructions:
In a large bowl, combine 1 1/2 cups flour, yeast, and next 4 ingredients; blend well. Add water, sour cream and vinegar to flour mixture Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap. Let rise until doubled.

Divide dough in half, and form into 2 oblong loaves. Place on greased cookie sheet. With a sharp knife, make 5 (1/4-inch deep) diagonal slashes on top of each loaf. Cover, let rise in warm place until light and doubled in size, about 15 minutes.

Preheat oven to 375 degrees. Bake 25 minutes.

Additional ingredients:
1 egg white
1 Tbsp. water
2 tsp. poppy or sesame seeds

In a small bowl, beat egg white and water. Remove bread from oven, and brush with egg white mixture. Sprinkle with seeds.

Bake an additional 5-10 minutes. Immediately remove from cookie sheet.