Yield: 8 Servings
|½ cup||Warm Water|
|¼ teaspoon||Ground Ginger|
|2 packs||Active Dry Yeast|
|1½ cup||Tomato Juice; warmed|
|6 cups||Unsifted Flour|
|¼ cup||Butter; softened|
In small bowl, combine water, 1 Tsp. sugar, ginger and yeast. 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 to 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.
Preheat oven to 350 degrees.
Bake 40 to 50 minutes, or until lightly browned.
Transfer loaves to wire racks. Cool Makes 2 loaves bread.
NOTES : Dough can be baked in 2 greased 9x5 inch loaf pans. To freeze, wrap cool loaves tightly in aluminum foil; seal. Reheat wrapped loaves at 350 degrees about 30 minutes.
Posted to MC-Recipe Digest V1 #939 by "abprice@..." <abprice@...> on Dec 2, 1997