| 1 | In large bowl, combine 1 ?c flour, and next five ingredients (wheat germ, sugar, salt, ginger and yeast); blend well. |
| 2 | Add water, sour cream and vinegar to flour mixture. |
| 3 | Blend at low speed until mositened; beat 3 minutes at medium speed. |
| 4 | Stir in an additional 2 to 2 ?c flour until dough pulls cleanly away from sides of bowl. |
| 5 | On floured surface, knead in remaining ?to 1 c flour until dough is smooth and elastic, about 5 minutes. |
| 6 | Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. |
| 7 | Let rise in warm place until light and doubled in size, 25-35 minutes. |
| 8 | Grease large cookie sheet. |
| 9 | Punch down dough several times to remove all air bubbles. |
| 10 | Allow to rest on counter covered with inverted bowl for 15 minutes. |
| 11 | Divide dough in half; roll each half to 14x8" rectangle. |
| 12 | Starting with longest side, roll up; pinch edges firmly to seal. |
| 13 | Place seam side down on greased cookie sheet; taper ends to a point. |
| 14 | With sharp knife, make five ? deep diagonal slashes on top of each loaf. |
| 15 | Cover; let rise in warm place until light and doubled in size, about 15 minutes. |
| 16 | Heat oven to 375°F. |
| 17 | Bake 25 minutes. |
| 18 | In small bowl, beat egg white and water. |
| 19 | Remove bread from oven; brush with egg white mixture. |
| 20 | Sprinkle with poppy seed. |
| 21 | Return to oven. |
| 22 | Bake an additional 5 to 10 minutes or until loaves sound hollow when lightly tapped. |
| 23 | Immediately remove from cookie sheet; cool on wire racks. |
| 24 | Makes 2 (17 oz). |
| 25 | Loaves. |
| 26 | A pillsbury bake-off winning recipe, formated for you by judy lausch. |
