Blushing tomato bread - pk

Yield: 8 Servings

Measure Ingredient
½ cup Warm Water
¼ cup Sugar
1 teaspoon Sugar
¼ teaspoon Ground Ginger
2 packs Active Dry Yeast
1½ cup Tomato Juice; warmed
6 cups Unsifted Flour
¼ cup Butter; softened
1 teaspoon Salt

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

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