Simple Sour Dough Bread © 1968

This recipe concludes the top 6 favorites from the March 13th recipe poll. Various cookbook recipes will resume next week.
1 package active dry yeast
1 1/4 cups warm water
4 teaspoons dry onion flakes
1 1/4 teaspoons salt
1/2 teaspoon monosodium glutamate
2 teaspoons cooking oil
1 package (1 1/2 oz.) sour cream sauce mix
2 1/2 to 3 cups Pillsbury's Best All Purpose Flour*
1 egg white, slightly beaten
1 tablespoon cold water

Filling

3 tablespoons dairy sour cream
3 tablespoons butter, softened
1/4 teaspoon garlic powder
1/4 teaspoon dry onion flakes
1/4 teaspoon monosodium glutamate
2 tablespoons dried parsley flakes

OVEN 375º 1 LOAF

Soften yeast in warm water in large mixing bowl. Stir in onion, salt, monosodium glutamate, oil and sour cream sauce mix; blend well. Gradually add flour to make a stiff dough. Knead on floured surface until smooth, about 2 to 3 minutes. Place in greased bowl turning dough to grease all sides. Cover; let rise in warm place about 45 minutes or until light.

Roll out dough on floured surface to a 14x10-inch rectangle. Spread with Filling. Starting with 14-inch side, roll up jelly roll fashion, pinching edges to seal. Pull ends slightly to taper Place seam-side down on greased cookie sheet. Let rise again 45 minutes, or until light. With very sharp knife, gently make 6 diagonal slashes 1/2-inch deep. Bake at 375º for 35-40 minutes, until golden brown. Remove from oven, brush with egg white mixed with water. Return to oven for 5 additional minutes. Remove from cookie sheet; cool on wire racks.

Filling: Combine all ingredients.
*For use with Pillsbury's Best Self-Rising Flour, omit salt.

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