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---------- Recipe via Meal-Master (tm) v8.02
Title: Tomato Bread W/herbs
Categories: Sun-dried, Breads, Wrv
Yield: 1 servings
--------------------------WALDINE VAN GEFFEN VC42A--------------------------
2 c Tomato juice
1/2 c Canned tomato sauce
2 tb Olive oil
6 c All-purpose flour; to 6-1/2
2 pk Active dry yeast
3 tb Brown sugar
1 ts Salt
3/4 ts Dried oregano
1/2 ts Dried basil
1/4 ts Ground rosemary
1/4 ts Ground fennel
1/4 ts Freshly ground pepper
2 sm Cloves garlic; crushed
Lightly grease large bowl and 2 9x5x3" loaf pans with
olive oil. Set aside. In small saucepan, heat tomato
juice, sauce and 2 tb olive oil to 120~. In large
mixer bowl, combine 3 cups flour with yeast and
remaining ingredients. Pour in tomato mixture and beat
thoroughly for 3 minutes. Gradually add remaining 3 to
3-1/2 c flour, mixing by hand if necessary until it
holds together enough to turn out onto floured
surface. The dough is quite sticky and you may need to
add a tad more flour, but don't add an excessive
amount or you will have a dry bread. Knead about 5
minutes until dough smooths out. Place dough in
greased bowl, cover and let rise until doubled in
size, about 1 hour. Punch dough down, let rest 15
minutes, the shape into 2 loaves and place in prepared
pans. Cover pans and let dough rise an additional 45
minutes or until doubled in size. Preheat oven to
375~. Bake loaves 10 minutes, reduce heat to 350~ and
bake 30 to 40 minutes more. Bread is done when loaves
sound hollow when thumped with knuckle. Tip loaves out
immediately onto wire racks to cool. Source: Heartland
by Marcia Adams. (wrv)
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