Tomato bread w/herbs
Yield: 1 Servings MMM
Ingredients:
- 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
Instructions:
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)
