sourdough-tomato-bread.json

{
    "directions": [
        "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 onto 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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Sourdough Tomato Bread",
    "url": "http://allrecipes.com/recipe/6859/sourdough-tomato-bread/"
}