Tomato Bread  Bread  357 reads

2 c. tomato juice
1/4 c. grated cheese
2 tablespoon butter
1 pkg. active dry yeast
2 tablespoon sugar
1 c. warm water (110 to 115 degrees F)
1 teaspoon salt
7 c. sifted all-purpose flour (approx.)
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 c. ketchup

Heat tomato juice and butter together until butter is melted. Add sugar, salt, herbs, ketchup and cheese. Let set to cool to lukewarm. Sprinkle yeast on warm water. Stir to dissolve. Add tomato mixture and 3 cups flour to yeast. Beat with electric mixer at medium speed, scraping the bowl occasionally. Mix for 2 minutes or beat by hand until smooth. Gradually mix in enough remaining flour to make soft dough that leaves the side of bowl. Knead for 8 to 10 minutes on floured board. Place in greased bowl. Cover and let rise in warm place until doubled, 1 to 1-1/2 hours. Punch down. Divide in half. Cover and let rest for 10 minutes. Shape into loaves. Let rise to double. Bake at 350 degrees F for 30 minutes or until golden brown.

Makes 2 loaves.
Rating 2.83/5
Rating: 2.8/5 (60 votes)
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