Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Tomato juice |
| ½ cup | Canned tomato sauce |
| 2 tablespoons | Olive oil |
| 6 cups | All-purpose flour; to 6-1/2 |
| 2 packs | Active dry yeast |
| 3 tablespoons | Brown sugar |
| 1 teaspoon | Salt |
| ¾ teaspoon | Dried oregano |
| ½ teaspoon | Dried basil |
| ¼ teaspoon | Ground rosemary |
| ¼ teaspoon | Ground fennel |
| ¼ teaspoon | Freshly ground pepper |
| 2 smalls | Cloves garlic; crushed |
WALDINE VAN GEFFEN VC42A
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 3-½ 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)