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:

• 1 package active dry yeast

• 1/4 cup warm water

• 1/4 teaspoon sugar

• 2 cups tomato juice

• 2 Tablespoons butter or margarine

• 2 Tablespoons sugar

• 2 teaspoons salt

• 6 to 6 1/2 cups flour

Preparation  Directions:

• 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 together well.

• 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 bubbles.

• 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.

More Information:

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