Sourdough Tomato Bread Best Dishes

Friday, November 15, 2013

Sourdough Tomato Bread

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

Ingredients :

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

Instructions :

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

Dissolve yeast in 1 cup heat water, set aside.
In large bowl; blend starter and tomato juice. Add yeast aggregate, salt, sugar and stir well.
Add 1 cup of flour at a time and beat well to broaden the gluten. When a stiff dough forms, turn out onto a floured surface and knead till clean and elastic, adding the closing 1 cup of flour as you cross.
Turn into greased bowl and gently grease pinnacle, cowl with towel and vicinity in draft free place for two hours. Will double in bulk.
Punch down and divide dough in , form into rounds and place every on a baking sheet that has been sprinkled generously with cornmeal.
Let upward push 1/2 hour, rub pinnacle gently with flour and cut down with sharp knife. Bake at 350 levels F (a hundred seventy five ranges C ) for 45-60 mins or until bottoms are gently browned when checked.
For a gentle crust, cool underneath a smooth dishtowel. For a harder European type crust, cool with out.

Notes :

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