Rating: 4.5 stars 4.5
39 Ratings
  • 5 star values: 24
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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!

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
2 hrs 30 mins
total:
4 hrs
Servings:
30
Yield:
2 round medium loaves
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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 calories; protein 4g; carbohydrates 26.5g; fat 0.4g; cholesterol 0.1mg; sodium 82.1mg. Full Nutrition
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