Tomato bread

Yield: 2 servings

Measure Ingredient
2 cups Tomato juice
½ cup Tomato sauce
2 tablespoons Olive oil
6½ cup Flour
2 packs Active dry yeast
3 tablespoons Brown sugar
1 teaspoon Salt
¾ teaspoon Oregano
½ teaspoon Dry basil
¼ teaspoon Rosemary
¼ teaspoon Pepper
2 \N Cloves crushed garlic

Lightly grease large bowl and two loaf pans with olive oil. In small saucepan, heat juice, sauce and 2 tbsp olive oil to 120 F. Combine 3 cups flour with yeast and remaining ingedients. Pour in tomatoe mix and beat 3 minutes. Gradually add remaining flour, mixing by hand, if necessary, until it holds together enough to turn out on floured surface. The dough is quite sticky, and yuou may need to add a little more flour, but not too much, or you will have a dry bread. Knead about 5 minutes, until dough smooths out, place in greased bowl, cover and let rise 1 hour. Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans. Cover pans and let rise 45 minutes.Preheat oven to 375 F Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes longerBread is done when loaf sounds hollow when thumped with knuckle. Tip loaves out immediately onto wire rack to cool

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