Tomato Bread Recipe
This bread will make a late summer early fall treat. It will taste especially
good, if you use fresh garden tomatoes to make the tomato juice in this recipe.
Yield: 2 loaves
Tomato Bread Ingredients:
In a small bowl, combine yeast, warm water and 1/4 teaspoon sugar. Let set
until foamy, about 10-15 minutes.
Heat tomato juice and butter in microwave or a saucepan until warm.(not hot).
In a large bowl, combine salt, 2 Tablespoons sugar and 2 cups of flour. Blend
Add yeast mixture and tomato juice mixture, and mix together well.
Continue to add and mix remaining flour, 1/2 cup at a time. Dough is the
right consistency, when is begins to pull way from the sides of the bowl.
Do not add more flour than needed.
Knead dough until smooth.
Place dough in a greased bowl, turning once to greased the top of the dough.
Cover bowl with a towel and place in a warm spot to rise.
Punch down dough, and turn onto a floured board. Knead again to remove air
Divide into two pieces.
Shape dough into smooth ovals, pinching the bottom seam.
Place into greased loaf pans.
Cover and let rise again.
Bake at 350 degrees for 45 minutes, until nicely browned.
Remove from pans and set bread on wire rack to cool.
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