The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 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 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
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Reviewed: Oct. 26, 2009
Wow, very nice right out of the oven with butter. I served with beef stew and it was perfect. I did get 3 rather large boules out of this recipe so it could be cut in half and would be just right, at least for us. As the previous reviewer said, I may add a bit more salt next time, and there will be a next time!
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Photo by Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Apr. 24, 2009
Don't try this as written in a standard bread machine! It was too much flour and didn't mix properly. I took it out and tried to do it by hand (I've never made bread by hand before ....). It's now allegedly rising, so we'll see what happens! I'm giving it 5 stars because it seems like a good bread according to other reviews. I think sadlt that I've just messed it up with my experimenting.
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Cooking Level: Expert

Home Town: Bethesda, Maryland, USA
Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 13, 2009
We loved the bread, and it was easy to make, but I didn't like the crust at all, and I didn't over bake it. I'm going to make it again once more. The flavor of the bread though was wonderful and perfect amount of tomato flavor. YUM!
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Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 29, 2008
I just took the loaves out of the oven and of course had to have a slice of it right away. It has a nice tang from the sourdough with a hint of tomato taste. I used my homemade "V-8" juice and added some Italian seasoning. I can hardly wait to try it in sandwiches. Another recipe,to add to my sourdough collection!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
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Reviewed: Nov. 19, 2008
Very good! I used 1 cup of whole wheat flour in this to replace some of the all purpose flour.
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
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Reviewed: Jun. 11, 2008
This was tasty bread. I halved the recipe, used a little less than half whole wheat flour and I used bread flour for the rest. I also made this into sandwich rolls, which made for a nice sandwich!
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Cooking Level: Intermediate

Home Town: Ventura, California, USA
Living In: Idaho Falls, Idaho, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.
Reviewed: Feb. 4, 2008
This was missing something for me - it sounded great, and after reading some reviews, I added some rosemary and garlic, but it was still very bland. I guess I was expecting more "zip", but we all we a little underwhelmed.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
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Reviewed: Jan. 3, 2008
I needed to use up some of my starter, so I made this recipe twice today. Once with All Purpose flour and once with Bread Flour. The texture of the loaf with the bread flour was much better. It definately needs some other flavor. I will try it again using the sundried tomatoes and herbs next time. Also, instead of kneading it by hand I did it in my mixer with a dough hook. Overall I think it's a great recipe with a really good crumb.
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Home Town: Orange, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: 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 =)
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Home Town: Columbus, Ohio, USA
Living In: Kent, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Aug. 12, 2007
Fabulous bread! I used whole wheat flour and salsa instead of tomato juice. It was absolutely wonderful and the salsa added a lot of neat texture and color bits. The bread was nice and crusty and very moist on the inside. Not a true "sourdough" bread because of the yeast, but a great bread none the less.
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Cooking Level: Expert

Home Town: St. Albert, Alberta, Canada
Living In: New Sarepta, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Dec. 14, 2006
Ogerall a good recipe, but I think next time I will add herbs and maybe some cheese to up the flavor. Also I think it should be baked at a higher temperature for a more flavorful crust.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Nov. 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!
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Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
Reviewed: Oct. 15, 2006
This was a good bread, though I couldn't really taste the tomato flavor. I'll try mixing in some sundried tomatoes and see if that helps. But otherwise, it was a very good bread!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.41 star rating.
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Reviewed: 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 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!
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Mar. 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 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!
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Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Photo by LynnInHK
Reviewed: Jan. 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.
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Cooking Level: Expert

Home Town: Centreville, Virginia, USA
Living In: Hong Kong, Hong Kong Island, Hong Kong

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jan. 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 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.
Reviewed: Jul. 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 modify the recipe somehow to skip the commercial yeast and make it with just the starter?
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