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Tomato Bread

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

In a mixing bowl, combine 3 cups flour, sugar, yeast, salt, oregano,

Printed from tasteofhome.com Aug 29, 2008

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Tomato Bread cont.

garlic powder, basil and rosemary. In a 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 from pans to cool on wire
racks.

Yield: 2 loaves.