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Tomato Bread

I enjoy making homemade bread with this recipe. When I make toasted cheese sandwiches with this bread, it's just like eating pizza.

32 ServingsPrep: 20 min. + rising Bake: 35 min.

Ingredients

6 to 6-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
2 cups tomato or V8 juice
1/2 cup tomato sauce
2 tablespoons olive oil

Directions

In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano,
garlic powder, basil and rosemary. In a large saucepan, heat the
tomato juice, tomato sauce and oil to 120°-130°, stirring
occasionally. Add the dry ingredients; beat until smooth. Stir in
enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in
half. Shape into two loaves. Place in two greased 8-in. x 4-in. loaf
pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 35-40 minutes or until lightly browned. Remove

2 of 2

Tomato Bread (continued)

Directions (continued)

from pans to cool on wire racks. Yield: 2 loaves (16 slices).

Nutrition Facts: 1 serving (1 slice) equals 102 calories, 1 g fat (trace saturated fat), 0 cholesterol, 147 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.