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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7 users found this review helpful

Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

Reviewed: Nov. 19, 2008

Very good! I used 1 cup of whole wheat flour in this to replace some of the all purpose flour.

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2 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jul. 1, 2002

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

Reviewer:

FLCOOK

Reviewed: Jan. 28, 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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22 users found this review helpful

Reviewer:

CINDYBETH

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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10 users found this review helpful

Reviewer:

HEYNOW1

Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA

Living In: Houston, Texas, USA

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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7 users found this review helpful

Reviewer:

LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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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2 users found this review helpful

Reviewer:

WILLOWSCHNELL

Cooking Level: Expert

Home Town: St. Albert, Alberta, Canada

Living In: New Sarepta, Alberta, Canada

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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13 users found this review helpful

Reviewer:

Halz

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Kent, Ohio, USA

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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2 users found this review helpful

Reviewer:

Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Reviewed: Nov. 29, 2008

I just took the loaves out of the oven and of course had to have a slice of it right away. It has a nice tang from the sourdough with a hint of tomato taste. I used my homemade "V-8" juice and added some Italian seasoning. I can hardly wait to try it in sandwiches. Another recipe,to add to my sourdough collection!

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1 user found this review helpful