Tomato Bread
Ingredients
- 2 cup tomato juice
- 0.5 cup tomato sauce
- 2 tbsp butter
- 6 each to 6 1/2 cups all-purpose flour
- 2 package (2 tablespoons) dry yeast
- 3 tbsp granulated sugar
- 1 tsp salt
- 0.5 tsp dried basil
- 0.8 tsp dried oregano
- 0.3 tsp ground rosemary
- 0.3 tsp ground fennel
- 1 each garlic clove, crushed
Instructions
- 1
Heat tomato juice, sauce and butter to 120 degrees F.
- 2
In a large bowl, combine 3 cups flour with yeast, sugar, salt, basil, oregano, rosemary, and fennel; add warmed tomato mixture and garlic.
- 3
Mix with dough hook (or by hand) 3 minutes or 300 strokes, scraping bowl frequently.
- 4
Add 3 to 31/2 cups additional flour, until firm enough to handle; turn out onto floured board.
- 5
Add enough flour that dough is not sticky; knead until smooth and elastic.
- 6
Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
- 7
Punch down; let rest 15 minutes.
- 8
Shape into two loaves; place in greased 9-inch bread pans.
- 9
Cover loosely; let rise until nearly doubled, about 45 minutes.
- 10
Bake at 375 degrees F for 10 minutes; reduce heat to 350 degrees F and bake 30 minutes longer, until loaves sound hollow when tapped.
- 11
Remove from pans; cool on a rack.