Best Recipes In The World: Sourdough Tomato Bread Popular Recipes

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Sourdough Tomato Bread

"This is very good lightly toasted for BLT's or made into hamburger buns! If you need to up the nutritional cost of the bread, simply alternative 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 (110 stages F/45 tiers C)
1 (.25 ounce) bundle energetic 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 warm water, set apart.
In massive bowl; mix starter and tomato juice. Add yeast mixture, salt, sugar and stir properly.
Add 1 cup of flour at a time and beat nicely to broaden the gluten. When a stiff dough paperwork, flip out onto a floured surface and knead till clean and elastic, including the final 1 cup of flour as you move.
Turn into greased bowl and lightly grease pinnacle, cover with towel and region in draft unfastened location for 2 hours. Will double in bulk.
Punch down and divide dough in two, shape into rounds and region every on a baking sheet that has been sprinkled generously with cornmeal.
Let upward thrust half hour, rub pinnacle lightly with flour and lower with sharp knife. Bake at 350 degrees F (one hundred seventy five degrees C ) for forty five-60 mins or till bottoms are gently browned while checked.
For a soft crust, cool below a clean dishtowel. For a more difficult European kind crust, cool without.

Notes :

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