Sourdough Tomato Bread Recipe -
Sourdough Tomato Bread Recipe
  • READY IN 4 hr

Sourdough Tomato Bread

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 2 round medium loaves Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    4 hrs


  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 More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Aug 05, 2009

Overall an okay bread...bland though, even with italian seasoning, onion powder, chopped onion, garlic powder added. definitely needs more salt...doubtful i would make again...sorry :(


32 Ratings

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 =)

Oct 01, 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!

Mar 02, 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 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!

Oct 14, 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.

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!

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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  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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