Sourdough Tomato Bread – a delicious recipe with sourdough starter, warm water, active dry yeast, tomato juice, white sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Dissolve yeast in 1 cup warm water, set aside.
2
In large bowl; mix starter and tomato juice. Add yeast mixture, salt, sugar and stir well.
3
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.
4
Turn into greased bowl and lightly grease top, cover with towel and place in draft free area for 2 hours. Will double in bulk.
5
Punch down and divide dough in two, form into rounds and place each on a baking sheet that has been sprinkled generously with cornmeal.
6
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.
7
For a soft crust, cool under a clean dishtowel. For a harder European type crust, cool without.
785
kcal
Calories
2
g
Fat
165
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Sourdough Tomato Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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