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Tomato Bread
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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, 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
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |