- 1 1/2 cups sourdough starter
- 1 cup warm water (110 degrees F/45 degrees C)
- 1 (.25 ounce) package active dry yeast
- 1 cup warm tomato juice
- 2 teaspoons white sugar
- 1 teaspoon salt
- 7 cups all-purpose flour
- Dissolve yeast in 1 cup warm water, set aside.
- In large bowl; mix starter and tomato juice. Add yeast mixture, salt, sugar and stir well.
- 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.
- Turn into greased bowl and lightly grease top, cover with towel and place in draft free area for 2 hours. Will double in bulk.
- Punch down and divide dough in two, form into rounds and place each on a baking sheet that has been sprinkled generously with cornmeal.
- 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.
- For a soft crust, cool under a clean dishtowel. For a harder European type crust, cool without.
Sourdough Tomato Bread, recipe