Tomato Bread Recipe

Tomato Bread Recipe

Ingredients:

1/2 c of tomato sauce
2 c of tomato juice
6 – 6.5 c of flour (all-purpose)
2 Tbsp of butter
2 Tbsp of yeast (dry)
3 Tbsp of sugar (granulated)
1 tsp of salt
3/4 tsp of oregano (dried)
1/2 tsp of basil (dried)
1/4 tsp of rosemary (ground)
1/4 tsp of fennel (ground)
1 clove of garlic (crushed)

Instructions:

Combine the butter, tomato juice and tomato sauce then heat it (120 degrees F). In separate bowl, mix the fennel, rosemary, oregano, basil, salt, sugar, and yeast with 3 c of flour; then add the garlic and the mixture of tomatoes. Then mix it by hand (for 3 minutes) or using doughhook (for 300 strokes), scraping the bowl often.

Put 3 – 3.5 cups more of flour ’til it becomes firm and easily handled. Lay it on floured bread board and add more flour when necessary. Continue kneading ’til dough becomes elastic and smooth. Drop dough into bowl (greased) then cover it with towel and set it aside for about an hour ’til it doubles it size.

Beat down the dough then let it rest (15 minutes). Mold it into 2 loaves and into a 9″ greased baking pans and cover it loosely with towel. Let it rise (about 45 minutes) to nearly twice its size.

Bake for ten minutes (375 degrees F). Then lower the temperature (350 degrees F) and continue baking (30 minutes) ’til the hollow sounds are produced if tapped. Take bread off the pans and allow to be cooled above a wire rack.

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