| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 2 | Servings | ||
INGREDIENTS
| 1/2 | c | Warm water |
| 1/4 | c | Plus 1 tsp sugar |
| 1/4 | ts | Ground ginger |
| 2 | pk | Active dry yeast |
| 1 1/2 | c | Tomato juice, warmed |
| 6 | c | Unsifted flour |
| 1/4 | c | Butter or margarine, softened |
| 1 | ts | Salt |
INSTRUCTIONS
In small bowl, combine water, 1 tsp sugar, ginger and yeast. Let stand Let stand until bubbly. In large bowl, combine tomato juice, 1/4 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 on 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 in size. Preheat oven to 350 degrees. Bake 40 to 50 minutes or until lightly browned. Transfer loaves to wire racks. Cool. Makes 2 loaves. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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