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 want to up the nutritional cost of the bread, simply substitute vegetable juice cocktail for tomato juice. Want a zippier bread? Try the spicy vegetable juice cocktail!"

Ingredients :

1 half of cups sourdough starter
1 cup warm water (a hundred and ten stages F/forty five levels C)
1 (.25 ounce) bundle active dry yeast
1 cup heat tomato juice
2 teaspoons white sugar
1 teaspoon salt
7 cups all-cause flour

Instructions :

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

Dissolve yeast in 1 cup heat water, set aside.
In huge bowl; blend starter and tomato juice. Add yeast combination, salt, sugar and stir properly.
Add 1 cup of flour at a time and beat nicely to expand the gluten. When a stiff dough bureaucracy, turn out onto a floured surface and knead until clean and elastic, including the remaining 1 cup of flour as you move.
Turn into greased bowl and gently grease pinnacle, cover with towel and vicinity in draft loose location for 2 hours. Will double in bulk.
Punch down and divide dough in two, shape into rounds and location every on a baking sheet that has been sprinkled generously with cornmeal.
Let upward thrust half of hour, rub top lightly with flour and cut back with sharp knife. Bake at 350 stages F (one hundred seventy five stages C ) for 45-60 minutes or until bottoms are gently browned while checked.
For a soft crust, cool beneath a easy dishtowel. For a more difficult European kind crust, cool without.

Notes :

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