Sourdough Tomato Bread

Directions

1. Dissolve yeast in 1 cup warm water, set aside.
2. In large bowl; mix starter and tomato juice. Add yeast mixture, salt, sugar and stir well.
3. Add 1 cup of flour at a time and beat well to develop the gluten. When a stiff dough forms, turn out onto a floured surface and knead until smooth and elastic, adding the last 1 cup of flour as you go.
4. Turn into greased bowl and lightly grease top, cover with towel and place in draft free area for 2 hours. Will double in bulk.
5. Punch down and divide dough in two, form into rounds and place each on a baking sheet that has been sprinkled generously with cornmeal.
6. Let rise 1/2 hour, rub top lightly with flour and slash with sharp knife. Bake at 350 degrees F (175 degrees C ) for 45-60 minutes or until bottoms are lightly browned when checked.
7. For a soft crust, cool under a clean dishtowel. For a harder European type crust, cool without.

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Reviews (29)

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22

CINDYBETH

Jan. 29, 2004

"This bread is SUPER!!! I've made it several times, and it always comes out great. I use V-8 juice, as suggested, and add 1/2 cup chopped sundried tomatoes, 3 or 4 minced cloves of garlic, and 1 1/2 ts..." See morep dried basil. YUM!! I have a friend who begs me for a loaf of this every week. Thanks for a GREAT recipe!"

13

Halz

Sep. 20, 2007

"This bread makes fabulous grilled cheese! I left out the yeast and used a little extra starter and had no problems. I wish I could give 6 stars =)..." See more"

13

AKMONKI

Oct. 1, 2006

"pretty darned good! It's a simple recipie that turns out nice, but I added a few extra bits to make it a little more interesting. I mixed in some oregano, chopped sundried tomatoes, and diced peppe..." See morer-jack cheese bits before the flour. Plus, I used half wheat/half white flour, to make it more wholesome. Delicious & very pretty color! It was devoured & commended at the dinner party I attended!"