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Sourdough Tomato Bread

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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