Sourdough Tomato Bread

Sourdough Tomato Bread
  • 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


  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.

03/29/2017
Sourdough Tomato Bread, recipe PT15M PT1H 5 455 calories

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