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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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Mrs.Williams

	Cooking Level: Intermediate Living In: Ventura, California, USA
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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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GATORBEK


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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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MOMBYRD

	Cooking Level: Expert Home Town: Orange, California, USA
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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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Halz

	Cooking Level: Expert Home Town: Columbus, Ohio, USA Living In: Kent, Ohio, USA
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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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WILLOWSCHNELL

	Cooking Level: Intermediate Home Town: St. Albert, Alberta, Canada Living In: New Sarepta, Alberta, Canada
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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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missmuffins


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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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LDSGIRL

	Cooking Level: Intermediate Living In: Regina, Saskatchewan, Canada
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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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kdmorgan77


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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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AKMONKI

	Cooking Level: Intermediate Home Town: Anchorage, Alaska, USA
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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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HEYNOW1

	Cooking Level: Expert Home Town: Lawton, Oklahoma, USA Living In: Houston, Texas, USA
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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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LynnInHK

	Cooking Level: Expert Home Town: Centreville, Virginia, USA Living In: Hong Kong, Hong Kong Island, Hong Kong
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Reviewed: 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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CINDYBETH


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Reviewed: 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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Reviewer:

FLCOOK


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