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Sourdough Tomato Bread

SUBMITTED BY: Esther Nelson PHOTO BY: LynnInHK

"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 RATING:
The reviewer gave this recipe 15 stars. This recipe average a 4.3 star rating.
Read Reviews (15)
PREP TIME  30 Min
COOK TIME  1 Hr
READY IN  4 Hrs
Original recipe yield 2 round medium loaves

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 cups sourdough starter
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm tomato juice
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 7 cups all-purpose flour

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2004 by CINDYBETH
This bread is SUPER!!! I've made it several times, and it always comes out great. I use V-8... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 24, 2003 by FLCOOK
We loved this bread! However, I would like to be able to make it with soymilk instead of V-8,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2005 by HEYNOW1
This bread surprised me. I was expecting that I wouldn't like it because I hate V-8 juice.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2005 by LynnInHK
I just loooove the crust on this bread (see photo). Next time I am going to make them smaller... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2006 by AKMONKI
pretty darned good! It's a simple recipie that turns out nice, but I added a few extra bits... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2008 by Mrs.Williams
This was tasty bread. I halved the recipe, used a little less than half whole wheat flour and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2007 by Halz
This bread makes fabulous grilled cheese! I left out the yeast and used a little extra starter... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2006 by LDSGIRL
This was a fantastic bread! My starter isn't very strong so it didn't really taste very... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2008 by GATORBEK
This was missing something for me - it sounded great, and after reading some reviews, I added... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2008 by MOMBYRD
I needed to use up some of my starter, so I made this recipe twice today. Once with All...