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TOMATO BREAD

Fix-it And Enjoy-it Cookbook
by Phyllis Pellman Good

Makes 2 loaves
Prep Time: 35-40 minutes
Rising Time: 70-100 minutes
Baking Time: 20-25 minutes


Ingredients
• 2 cups tomato juice
• 2 Tbsp. butter
• 3 Tbsp. sugar
• 1 tsp. salt
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 cup ketchup
• 1/4 cup grated cheese
• 1 pkg. dry granulated yeast
• 1/4 cup warm water (110-115°)
• 7 cups bread flour, sifted


Directions
1. In saucepan, heat tomato juice and butter together until butter is melted.

2. Stir in sugar, salt, herbs, ketchup, and cheese. Cool to lukewarm.

3. In a large electric mixer bowl, sprinkle yeast on warm water. Stir to dissolve.

4. Add tomato mixture and 3 cups flour to yeast. Beat at medium speed for 2 minutes or until smooth.

5. Gradually add enough remaining flour to make soft dough that leaves the sides of the bowl.

6. Turn onto slightly floured board. Knead for 8-10 minutes, until elastic and smooth.

7. Place in lightly greased bowl, turning once. Cover and let rise in warm place until double, about 1-1 1/2 hours.

8. Punch down. Divide in half. Cover and let rest 10 minutes.

9. Shape into loaves. Place in greased loaf pans. Cover and let rise until doubled, about 1 hour.

10. Bake at 375° for 15 minutes. Cover with foil and bake an additional 10 minutes.


Betty Hostetler, Allensville, PA