This is very good lightly toasted for BLT's or made into hamburger buns! If you want to up the nutritional value of the bread, just substitute vegetable juice cocktail for tomato juice. Want a zippier bread? Try the spicy vegetable juice cocktail!

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast in 1 cup warm water, set aside.

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  • In large bowl; mix starter and tomato juice. Add yeast mixture, salt, sugar and stir well.

  • 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.

  • Turn into greased bowl and lightly grease top, cover with towel and place in draft free area for 2 hours. Will double in bulk.

  • Punch down and divide dough in two, form into rounds and place each on a baking sheet that has been sprinkled generously with cornmeal.

  • 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.

  • For a soft crust, cool under a clean dishtowel. For a harder European type crust, cool without.

Nutrition Facts

127.2 calories; 4 g protein; 26.5 g carbohydrates; 0.1 mg cholesterol; 82.1 mg sodium. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2004
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 tsp dried basil. YUM!! I have a friend who begs me for a loaf of this every week. Thanks for a GREAT recipe! Read More
(25)

Most helpful critical review

Rating: 3 stars
08/05/2009
Overall an okay bread...bland though even with italian seasoning onion powder chopped onion garlic powder added. definitely needs more salt...doubtful i would make again...sorry:( Read More
(1)
38 Ratings
  • 5 star values: 24
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/29/2004
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 tsp dried basil. YUM!! I have a friend who begs me for a loaf of this every week. Thanks for a GREAT recipe! Read More
(25)
Rating: 5 stars
01/29/2004
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 tsp dried basil. YUM!! I have a friend who begs me for a loaf of this every week. Thanks for a GREAT recipe! Read More
(25)
Rating: 5 stars
09/20/2007
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 =) Read More
(15)
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Rating: 4 stars
10/02/2006
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 pepper-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! Read More
(13)
Rating: 5 stars
03/02/2005
This bread surprised me. I was expecting that I wouldn't like it because I hate V-8 juice. It's got an amazing chewy crunchy crust with a mild soft inner bread..it is fabulous. Next time I'm going to try it with some cheese and herbs mixed in. I make bread several times a week and this one has jumped up near the top of my favorite list. Absolutely love it! Read More
(10)
Rating: 5 stars
10/14/2010
EXCELLENT recipe. I added about 1/4 c chopped sun dried tomatoes to this, and will definitely do this again. I also baked only one loaf and froze the second loaf. The frozen loaf worked out fine--very much like buyign frozen bread. I don't know if this made a difference, but some recipes call for rising in the refrigerator for 12+ hours before baking. Due to my time constraints, I put the unfrozen loaf in the loaf pan and refrigerated for 24 hours before baking. I let it rise on the counter for 2 hours before baking Texture was great and the flavor was awesome. Read More
(10)
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Rating: 5 stars
11/10/2006
This was a fantastic bread! My starter isn't very strong so it didn't really taste very "sourdoughy" but I added 1 tsp of dried minced onion (next time I'll add 1 Tbsp) some italian seasoning and sundried tomatoes (don't forget to blanch in boiling water first if using dried) and it turned out wonderfully! Read More
(7)
Rating: 5 stars
01/16/2005
I just loooove the crust on this bread (see photo). Next time I am going to make them smaller to use as soup bowls. Read More
(7)
Rating: 5 stars
11/23/2009
Wow! Awesome recipe! Thanks Esther! I've made this recipe twice and it definitely had a better flavor the second time when I used a more established sourdough starter. I added about a tablespoon of italian seasoning to the dough and about a 1/2 cup of sundried tomatoes taking the suggestions of another reviewer. In addition to that I used the oil from the sundried tomatoes to grease the bowl and the top of the dough before letting it rise. I make an herbed butter to go with the bread and it's delicious! The best part for my husband and I were the grilled cheese sandwiches I made the second day. Spread a little herbed butter on one side each of two slices of bread. Make sandwiches using a couple of slices of pepperjack cheese. Grill the sandwiches on the buttered sides until the bread is toasted and the cheese is melty. The pepperjack cheese makes the flavors of the butter and the bread burst! I'd like to serve it next time with a nice tomato soup. My husband's mouth has been watering for more ever since! Read More
(6)
Rating: 5 stars
05/24/2003
We loved this bread! However I would like to be able to make it with soymilk instead of V-8 but my attempt to substitute directly flopped. Any suggestions? Also would it be possible to modify the recipe somehow to skip the commercial yeast and make it with just the starter? Read More
(5)
Rating: 3 stars
08/05/2009
Overall an okay bread...bland though even with italian seasoning onion powder chopped onion garlic powder added. definitely needs more salt...doubtful i would make again...sorry:( Read More
(1)