| 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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