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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:
Read Reviews
(15)
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PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
4 Hrs
Original recipe yield 2 round medium loaves
SERVINGS
(
Help
)
Servings
US
METRIC
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
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DIRECTIONS
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
Reviewed on Jan. 29, 2004 by CINDYBETH
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CINDYBETH
Jan. 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!
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8 users found this review helpful
This bread is SUPER!!! I've made it several times, and it always comes out great. I use V-8...
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Reviewed on May 24, 2003 by FLCOOK
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FLCOOK
May 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?
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5 users found this review helpful
We loved this bread! However, I would like to be able to make it with soymilk instead of V-8,...
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Reviewed on Mar. 2, 2005 by
HEYNOW1
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HEYNOW1
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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3 users found this review helpful
This bread surprised me. I was expecting that I wouldn't like it because I hate V-8 juice....
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Reviewed on Jan. 16, 2005 by
LynnInHK
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LynnInHK
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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3 users found this review helpful
I just loooove the crust on this bread (see photo). Next time I am going to make them smaller...
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Reviewed on Oct. 1, 2006 by
AKMONKI
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AKMONKI
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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2 users found this review helpful
pretty darned good! It's a simple recipie that turns out nice, but I added a few extra bits...
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Reviewed on Jun. 11, 2008 by
Mrs.Williams
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Mrs.Williams
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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1 user found this review helpful
This was tasty bread. I halved the recipe, used a little less than half whole wheat flour and...
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Reviewed on Sep. 20, 2007 by
Halz
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Halz
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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1 user found this review helpful
This bread makes fabulous grilled cheese! I left out the yeast and used a little extra starter...
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Reviewed on Nov. 10, 2006 by
LDSGIRL
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LDSGIRL
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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1 user found this review helpful
This was a fantastic bread! My starter isn't very strong so it didn't really taste very...
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Reviewed on Feb. 4, 2008 by GATORBEK
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GATORBEK
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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0 users found this review helpful
This was missing something for me - it sounded great, and after reading some reviews, I added...
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Reviewed on Jan. 3, 2008 by
MOMBYRD
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MOMBYRD
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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0 users found this review helpful
I needed to use up some of my starter, so I made this recipe twice today. Once with All...