Sourdough Tomato Bread Best Family Recipes

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Sourdough Tomato Bread

"This is superb lightly toasted for BLT's or made into hamburger buns! If you need to up the dietary cost of the bread, just substitute vegetable juice cocktail for tomato juice. Want a zippier bread? Try the highly spiced vegetable juice cocktail!"

Ingredients :

1 1/2 cups sourdough starter
1 cup warm water (110 ranges F/45 ranges C)
1 (.25 ounce) package deal energetic dry yeast
1 cup warm tomato juice
2 teaspoons white sugar
1 teaspoon salt
7 cups all-reason flour

Instructions :

Prep : 30M	Cook : 30M	Ready in : 4H

Dissolve yeast in 1 cup warm water, set apart.
In big bowl; mix starter and tomato juice. Add yeast aggregate, salt, sugar and stir well.
Add 1 cup of flour at a time and beat well to increase the gluten. When a stiff dough forms, turn out onto a floured floor and knead until easy and elastic, including the final 1 cup of flour as you pass.
Turn into greased bowl and gently grease top, cowl with towel and region in draft free vicinity for 2 hours. Will double in bulk.
Punch down and divide dough in two, shape into rounds and place every on a baking sheet that has been sprinkled generously with cornmeal.
Let upward push half of hour, rub pinnacle gently with flour and curb with sharp knife. Bake at 350 levels F (one hundred seventy five levels C ) for 45-60 minutes or until bottoms are gently browned when checked.
For a soft crust, cool beneath a clean dishtowel. For a more difficult European type crust, cool without.

Notes :

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