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Bread Recipes 4 >  Tomato Bread


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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

• 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

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



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