| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Breads, Vegetables |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Tomato juice |
| 1/2 |
c |
Tomato sauce |
| 2 |
tb |
Olive oil |
| 6 1/2 |
c |
Flour |
| 2 |
pk |
Active dry yeast |
| 3 |
tb |
Brown sugar |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Oregano |
| 1/2 |
ts |
Dry basil |
| 1/4 |
ts |
Rosemary |
| 1/4 |
ts |
Pepper |
| 2 |
|
Cloves crushed garlic |
INSTRUCTIONS
Comment: every Thanksgiving I make a breadbasket of homemade breads. I
include various breads , rolls, breadsticks, biscuits and muffins in it.
tomato bread is a favorite!
Lightly grease large bowl and two loaf pans with olive oil. In small
saucepan, heat juice, sauce and 2 tbsp olive oil to 120 F. Combine 3 cups
flour with yeast and remaining ingedients. Pour in tomatoe mix and beat 3
minutes. Gradually add remaining flour, mixing by hand, if necessary, until
it holds together enough to turn out on floured surface. The dough is quite
sticky, and yuou may need to add a little more flour, but not too much, or
you will have a dry bread. Knead about 5 minutes, until dough smooths out,
place in greased bowl, cover and let rise 1 hour. Punch dough down, let
rest 15 minutes, then shape into 2 loaves, and place in pans. Cover pans
and let rise 45 minutes.Preheat oven to 375 F Bake loaves 10 minutes,
reduce heat to 350 F and bake 30-40 minutes longerBread is done when loaf
sounds hollow when thumped with knuckle. Tip loaves out immediately onto
wire rack to cool
Posted to Recipe Archive - 3 November 96
Date: Sun, 3 Nov 96 13:20:43 EST
submitted by: LIR119@delphi.com
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