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Sourdough Tomato Bread
Tomato juice makes a rosy bread with just a hint of tomato flavour. Perfect for sandwiches or cheese toasties.
Ingredients
Serves: 30
- 225ml (8 fl oz) warm water (45 C)
- 1 (7g) sachet dried active baking yeast
- 225ml (8 fl oz) warm tomato juice (45 C)
- 375g (13 oz) sourdough starter
- 1 dessertspoon caster sugar
- 1 teaspoon salt
- 800g (1 3/4 lb) plain flour
Method
Prep:30min ›
Cook:1hr ›
Ready in:1hr30min
- Dissolve yeast in 225ml warm water, set aside.
- In large bowl; mix starter and tomato juice. Add yeast mixture, salt and sugar and stir well. Add 1/3 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 1/3 of flour as you go.
- Turn into oiled bowl, lightly oil top, cover with towel and place in draught 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 tray that has been sprinkled generously with polenta.
- Let rise 1/2 hour, rub top lightly with flour and slash with sharp knife. Bake at 180 C / Gas mark 4 for 45 to 60 minutes or until bottoms are lightly browned when checked.
- For a soft crust, cool under a clean tea towel. For a harder crust, cool uncovered.
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Reviews & ratings
Average global rating:
(44)
Reviews in English (45)
This bread was very tasty . Added some garlic and sundried tomatoes - 06 Sep 2017
Used different ingredients. This bread is SUPER!!! I've made it several times, and it always comes out great. I add chopped sundried tomatoes, 3 or 4 minced cloves of garlic, and 1 1/2 tsp dried basil. YUM!! I have a friend who begs me for a loaf of this every week. Thanks for a GREAT recipe! - 14 Jul 2008
Used different ingredients. We loved this bread! However, I would like to be able to make it with soya milk instead of juice, but my attempt to substitute didn't work. Any suggestions? - 14 Jul 2008