Reviewed: Nov. 11, 2011

I use sun-dried tomato paste from a tube to give it a stronger tomato flavor. Still its not very strong thats the only thing that keeps this from being a 5 star recipe. I want a tomato bread that can stand up to my pesto butter.

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Reviewer:

SophiaBloodmoon

Cooking Level: Intermediate

Living In: Richfield, Minnesota, USA

Reviewed: Apr. 25, 2011

This is going to be my sourdough recipe from now on. This recipe makes bread that can be used not only for toast, but also sandwiches because it will not crumble on you after you slice it. I love it! I did not use any pacaged yeast; I only used the suggested amount of sourdough starter for leavening. It took my dough 11 hours to raise the first time, and about 1.5 hours the second time. The wait was well worth it, though!

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Reviewer:

Cooking Level: Expert

Reviewed: Oct. 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 fine--very much like buyign frozen bread. I don't know if this made a difference, but some recipes call for rising in the refrigerator for 12+ hours before baking. Due to my time constraints, I put the unfrozen loaf in the loaf pan and refrigerated for 24 hours before baking. I let it rise on the counter for 2 hours before baking Texture was great and the flavor was awesome.

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Reviewer:

RCPMFAN60103

Cooking Level: Expert

Living In: Bartlett, Illinois, USA

Reviewed: Aug. 16, 2010

Fantastic! Great with a huge slice of warm from the garden summer tomatoes, swiss cheese and mayo. Gotta run....the oven timer is going off!

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Reviewer:

QUINNSMOMMY

Reviewed: Jun. 14, 2010

Very tasty! I followed the instructions for the soft crust, and even though it came out rock hard, softened up wonderfully! I also added 1 tsp basil and 1 tsp crushed red pepper flakes, along with 4 slices of pepper jack cheese. Will double those next time. Thanks for the great recipe!

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Reviewer:

SMAB109

Reviewed: Jan. 26, 2010

This turned out very nicely. I only made half a recipe and did add in basil, garlic, and cheese as suggested by previous reviewers, but I think it would have been pretty good even without those additions. My husband said it tasted like "pizza in bread form."

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Reviewer:

rsr

Cooking Level: Expert

Home Town: Ithaca, New York, USA

Living In: New York, New York, USA

Reviewed: Jan. 23, 2010

Unbelievably yummy!!! I added the italian seasoning and the sundried tomatoes with V-8. We will be making this often!!!

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Reviewer:

mndawn

Reviewed: Jan. 9, 2010

This is a wonderful recipe, I added some garlic and basil for an extra bump in flavor!

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Reviewer:

khask

Cooking Level: Professional

Home Town: Warsaw, Indiana, USA

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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Reviewer:

MrsActon

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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