1. In large bowl, combine 1 1/2 cups flour and remaining dry ingredients. 2. Add water, sour cream and vinegar and beat well. 3. Stir in additional 2-2 1/2 cups flour until dough pulls away from sides of bowl. 4. On floured surface, knead in 1/2-1 cup additional flour until dough is smooth and elastic, about 5 minutes. 5. Place dough in greased bowl, turning to grease top. 6. Cover and let rise for 25-35 minutes in a warm place. 7. Grease large cookie sheet. 8. Punch down dough and let it rest on counter, covered with an inverted bowl, for 15 minutes. 9. Divide dough in half. 10. Roll each half to a 14" x 8" rectangle. 11. Starting with long side, roll up and pinch edges firmly to seal. 12. Taper ends a little, to look like typical French bread. 13. Place seam side down on prepared cookie sheet. 14. Cover and let rise in a warm place until doubled, about 15 minutes. 15. Meanwhile, heat oven to 375 degrees. 16. Bake bread for 25 minutes. 17. In a small bowl, beat egg white and water. 18. Brush over partially baked bread. 19. Return to oven and bake an additional 5-10 minutes until golden brown and loaves sound hollow when tapped. 20. Immediately remove from cookie sheet and cool. ---------------------------------------------------------------------------
Nutrition
Ingredients
