sourdough tomato bread

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 4 hrs


• 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 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.