Blushing tomato bread
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Warm water |
| ¼ | cup | Plus 1 tsp sugar |
| ¼ | teaspoon | Ground ginger |
| 2 | packs | Active dry yeast |
| 1½ | cup | Tomato juice, warmed |
| 6 | cups | Unsifted flour |
| ¼ | cup | Butter or margarine, softened |
| 1 | teaspoon | Salt |
Directions
In small bowl, combine water, 1 tsp sugar, ginger and yeast. Let stand Let stand until bubbly. In large bowl, combine tomato juice, ¼ cup sugar and 2 cups flour. Add yeast mixture, beat well. Stir in butter and salt. Add 3 cups flour; stir until thoroughly blended.
Stir in remaining flour.
Turn dough onto well-floured board; knead until smooth and satiny.
Return dough on bowl; brush top with butter. Cover and let rise 30 to 40 minutes or until doubled. Punch down; divide in half. Shape into two 14" loaves.
Place on greased baking sheets. Cut diagonal slashes on top. Brush with butter; cover and let rise again until doubled in size. Preheat oven to 350 degrees. Bake 40 to 50 minutes or until lightly browned.
Transfer loaves to wire racks. Cool. Makes 2 loaves.