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My review
Sourdough Tomato Bread
Esther Nelson
"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
4 h servings 127Original recipe yields 30 servings (2 round medium loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Dissolve yeast in 1 cup warm water, set aside.
- 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.
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Reviews
Read all reviews 3437 Ratings
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Most helpful positive review
1/28/2004
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 ...
Most helpful critical review
8/5/2009
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 :(
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1/28/2004
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 ...
9/20/2007
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 =)
10/1/2006
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...
3/2/2005
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 go...
10/13/2010
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 f...
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 ...
1/16/2005
I just loooove the crust on this bread (see photo). Next time I am going to make them smaller to use as soup bowls.
11/21/2009
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 table...
7/1/2002
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 mod...