Sourdough Tomato Bread recipe
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Ingredients
- 1 ½ 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
Nutrition Info
- 127.2 caloriescarbohydrate: 26.5 gcholesterol: 0.1 mgfat: 0.4 gfiber: 1.1 gprotein: 4 gsaturatedFat: 0.1 gservingSize: -sodium: 82.1 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Sourdough Tomato Bread
Directions
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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.