| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, With, Yeast | 8 | Servings | ||
INGREDIENTS
| 1/2 | c | Warm Water |
| 1/4 | c | Sugar |
| 1 | ts | 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; softened |
| 1 | ts | Salt |
INSTRUCTIONS
In small bowl, combine water, 1 Tsp. sugar, ginger and yeast. 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 to 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. Preheat oven to 350 degrees. Bake 40 to 50 minutes, or until lightly browned. Transfer loaves to wire racks. Cool Makes 2 loaves bread. NOTES : Dough can be baked in 2 greased 9x5 inch loaf pans. To freeze, wrap cool loaves tightly in aluminum foil; seal. Reheat wrapped loaves at 350 degrees about 30 minutes. Posted to MC-Recipe Digest V1 #939 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997
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